Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 Vegan Pesto 1/2c. fresh basil 1/2 c. fresh parsley 3tbsp. fresh oregano 3 tbsp. fresh thyme 1-2 tbsp. fresh rosemary (chopped) 3 tbsp. walnuts (coarsely chopped) 2 tbsp. white miso 1/4 c. olive oil (extra virgin) salt & freshly ground pepper ( to taste) Combine all dry ingredients & miso in food processor and pulse until herbs are finely chopped. Keep motor running, and slowly drizzle in olive oil until a thick paste has formed. Texture should be somewhat coarse. Season with salt and pepper. Makes 3/4 cup. 60 calories, 6g. fat per tbsp. Pesto will keep in the refrigerator in an airtight container for up to a week, and can be frozen and kept for up to a month. Quote Link to comment Share on other sites More sharing options...
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