Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
Write a review
- 8oz basil, washed and large stems removed
- 2-3 cloves garlic (to taste)
- 1/4 cup pine nuts or cashews
- 1 TBSP light miso paste*
- juice of 1-2 lemons (to taste)
- 2-4 TBSP olive oil (to taste)
- salt and pepper (to taste)
- Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
- Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.
- Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
- *I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.