Basil Cilantro Miso Pesto

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Basil Cilantro Miso Pesto

 

2 cups basil leaves

1 cup fresh mint leaves

1/2 cup walnut halves

2 cloves garlic

1/4 cup olive oil

2 teaspoons lemon juice

1 tablespoon mild chickpea miso paste

1/4 teaspoon salt

 

Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a

conventional oven for 10 minutes, turning once. You can also toast them in a

skillet over med-high heat for 5 minutes, flipping them occasionally. Remove

from heat and let cool, roughly chop them when they are cool enough.

Combine the basil cilantro and oil in a blender. Blend on high for awhile. Add

everything else and blend until pureed, you may need to scrape down the sides of

the blender. It's now ready to be used or stored in the fridge in an air tight

container.

Makes 1 1/2 cups.