By the Gracious Vegan
It was a great day about a year after I turned vegan when I found the secret to pesto without Parmesan cheese. It’s miso. That subtle nutty, umami flavor was at last achieved in my favorite pasta topper! I will be forever grateful to the Candle Café Cookbook for this discovery. I’ve tweaked their recipe over the years, including eliminating the oil, and now claim this as my own.
Place in a food processor and chop
2 garlic cloves
Add remaining ingredients and process until desired smoothness is achieved.
3 cups fresh basil leaves, rinsed and patted dry (about 4 ounces)
½ cup fresh parsley leaves, rinsed and patted dry
¼ cup raw or roasted walnuts, raw or roasted pine nuts, or roasted cashews
2 Tablespoons tahini
1 Tablespoon white or mild yellow miso
1 Tablespoon water
¼ teaspoon salt
Timing: About 15 minutes
Nutrition: Whole-food unprocessed; WFPBNO