Meditterasian Miso Pesto

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Meditterasian Miso Pesto

 

2 cloves garlic, peeled

2 cups very tightly packed basil leaves, rinsed and spun dry

1/2 cup walnuts, toasted and cooled

2 tablespoons barley miso

1 teaspoon fennel seeds

1/4 cup olive oil

 

 

 

 

With the motor of the food processor running, pop the garlic cloves through feed

tube. Process until finely chopped. Remove the cover, scrape down the sides of

the work bowl, and add the basil, walnuts, miso, and fennel seeds. Pulse to

create a coarse paste. With the motor running, gradually pour the olive oil

through the feed tube and continue processing to create a smooth paste. Stop

once or twice to scrape down the sides of the bowl.

 

Set the pesto aside at room temperature if using within the hour. Otherwise

refrigerate for up to 5 days and bring to room temperature shortly before

needed. Stir well before each use.

 

Makes about 3/4 cup

 

Source: Meditterasian.com

Formatted by Chupa Babi: 04.28.08

 

" Miso creates a remarkably fine base for pesto, lending both saltiness and the

kind of complex, aged flavor traditionally provided by parmigiano-reggiano

cheese. The miso also does a good job of preserving the basil's color and

flavor: Under refrigeration, this pesto lasts beautifully for at least five

days. Whenever I make pesto, I like to add a teaspoon of fennel seeds to

accentuate the aniselike flavor of basil. What is it about pesto that brings

such elegance to everything it graces?

 

Try a dollop in minestrone or on broiled tomatoes. Or see for yourself how it

turns an otherwise ordinary dish of Fettuccine and Broccoli into something quite

special. "

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