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Miso Basil Lime Pesto Miso adds saltiness and smoothness to this twist on traditional pesto. It's garlic free and lower in fat because I use less oil than a regular pesto recipe usually calls for. It's important to use the mellower flavored misos rather than traditional red miso which would overpower the milder flavor of the basil and cashews. I suggest using 1 tablespoon of pesto per 1 cup cooked pasta. This pesto is also great dolloped on grilled or sautéed fish and chicken. Makes 2 Cups. |
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Ingredients: 1/4 cup whole cashews 1/8 teaspoon salt Juice or 1 lime 1/4 teaspoon freshly ground black pepper 1 cup packed fresh basil leaves 1 tablespoon barley miso, or chickpea miso 1 tablespoon olive oil | |
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Instructions: 1. Preheat the oven to 350°F. Toast the cashews on a baking sheet for 5 minutes. Set aside to cool. 2. Combine all the ingredients, except the olive oil and cashews, in a food processor. Add 1 tablespoon of water and pulse to mix the pesto. Slowly add the olive oil and cooled cashews. Use a spatula to scrape down the side of the bowl between pulsing. Store, covered, in the refrigerator for up to 5 days. |
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