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Vegan Pesto
4 packed cups of clean, fresh basil leaves
1/2 cup walnut pieces or pine nuts
3/4 cup cold-pressed virgin olive oil
2 Tablespoons brown rice miso (or miso of your preference)
4-5 garlic cloves
Process in food processor with metal blade, or starting with basil
and oil in blender, then add nuts and garlic and blend with miso
in a separate bowl.
Alternately, you can chop all the dry ingredients by hand with a
good french knife on a large chopping block, or board, then blend
in wet ingredients in a bowl. Kept refridgerated with a thin layer
of olive oil on the top of the pesto in a sour cream, or miso
container, or tupperware, the pesto will last 2 weeks. Use on boiled
pastas, angel hair or linguine is my favorite. Or spread on good
toasted bread, whatever you like.
For freezing, it is best to blend basil and oil together and put
this in Ziploc bags to freeze, then when you want to use it, thaw
the bag of basil/oil place it in a bowl and add the nuts, garlic
and miso to it at time of use.
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