In southern Italy, pesto is made not just with basil but with a blend of fresh herbs. Miso, used here in place of Parmesan, gives this vegan version its zing. Try this intensely flavored condiment stirred into risotto, dolloped into soup or tossed with hot pasta.
- 1/2 cup loosely packed fresh basil
- 1/2 cup loosely packed fresh flat-leaf parsley
- 3 Tbs. fresh oregano
- 3 Tbs. fresh thyme
- 1 to 2 Tbs. chopped fresh rosemary
- 3 Tbs. coarsely chopped walnuts
- 2 Tbs. white miso
- 1/4 cup extra-virgin olive oil
In food processor, combine basil, parsley, oregano, thyme, rosemary, walnuts and miso. Pulse until herbs are finely chopped. With motor running, drizzle in olive oil to form a thick, coarsely textured paste. Season with salt and pepper.
Store pesto in an airtight container in the refrigerator for up 1 week or place in a freezer container and freeze for up to one month.
- Calories: 60
- Carbohydrate Content: 1 g
- Fat Content: 6 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 107 mg