Use a mellow-flavored miso rather than traditional red miso so it won’t overpower the milder flavor of basil and cashews. Use 1 tablespoon pesto per 1 cup cooked pasta. This mixture is wonderful served over angel hair pasta.
½ cup whole cashews
Juice of 1 lime
1 cup packed fresh basil leaves
1 Tbs. barley or chickpea miso
1 Tbs. olive oil
Preheat oven to 350°F. Place cashews on baking sheet and toast in oven 5 minutes. Set aside to cool.
In food processor, combine lime juice, basil, miso, 1 tablespoon water, and salt and pepper to taste. Process until blended. Add oil and 1⁄4 cup cooled cashews and process until they’re finely chopped. Using spatula, scrape down sides of bowl when necessary.
Spoon pesto over each serving and garnish with remaining whole cashews. If not using right away, store pesto, covered, in refrigerator for up to five days.