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Ingredients
1 cup pine nuts or walnuts
1/2 cup extra virgin olive oil
2 cups loosely packed fresh basil leaves
2 teaspoons white miso
1 teaspoon red wine vinegar
2 teaspoons brown rice syrup
spring or filtered water
Directions
Place pine nuts, oil and basil in a food processor and puree until smooth. Add miso, vinegar and rice syrup and puree until smooth, slowly adding water to achieve desired consistency. Do not thin too much. Makes about 2 cups pesto.
Note: The balance of un-used pesto can be frozen or used in another recipe within 24 hours.
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Print ThisFresh Basil Pesto
Not to brag, but this is...hands down...the best basil pesto I have ever tasted...if I do say so myself...Ingredients
1 cup pine nuts or walnuts
1/2 cup extra virgin olive oil
2 cups loosely packed fresh basil leaves
2 teaspoons white miso
1 teaspoon red wine vinegar
2 teaspoons brown rice syrup
spring or filtered water
Directions
Place pine nuts, oil and basil in a food processor and puree until smooth. Add miso, vinegar and rice syrup and puree until smooth, slowly adding water to achieve desired consistency. Do not thin too much. Makes about 2 cups pesto.
Note: The balance of un-used pesto can be frozen or used in another recipe within 24 hours.
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