Fresh Basil Miso Pesto | PCC Natural Markets

Fresh Basil Miso Pesto

Yield: about 1 1/2 cups

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Ingredients

Preparation

Combine all ingredients in the work bowl of a food processor and process until a smooth puree. Use immediately, or place a sheet of plastic wrap so it rests directly on the pesto (this will slow discoloration) and store in the fridge for up to 1 week.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: basil, miso, pesto, walnuts

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Yummy simple recipe

Love this simple recipe! I omit the walnuts and miso. I add one tsp of fresh squeezed lemon juice and add 3 more garlic cloves. I usually have to add more olive oil so my vitamix blender can fully blend. I then freeze in an ice cube tray. Easy peasy.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login