Pumpkin Seed, Basil And Miso Pesto This versatile pesto can be served as a spread for sandwiches, dolloped on pasta or swirled in the Roasted Kabocha Squash Soup for extra flavor. Try it on top of your favorite seasonal sautéed vegetables. Makes 1 1/4 Cups.
	Ingredients: 2 cups tightly packed basil leaves 2 teaspoons chickpea miso, or regular miso 2 cloves garlic 2 tablespoons shelled pumpkin seeds 1 teaspoon honey 2 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil
	Instructions: 1. Preheat the oven to 325°F. Toast the pumpkin seeds for 5 minutes. 2. Place all ingredients in a food processor with 2 tablespoons water and blend until smooth. Store, covered, in the refrigerator for up to 5 days.

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