I had read about this pesto a few weeks ago on the EatLiveRun blog, and today when I walked by my bushy basil plants it was time to try it out. I made a few adjustments to the recipe (no breadcrumbs and no parmesan, more garlic and adding pine nuts), and the pesto is so godsmacking good I honestly had to restrain myself from eating the whole pesto pasta right then and there, hungry or not hungry. This pesto misses nothing on the original one (just the calories).
- 1 cup packed basil leaves
- 1 cup packed mache (or any other ‘filler’ leaves like baby spinach)
- 4 garlic cloves
- 2 T white miso (I use sodium reduced white mellow miso)
- 1/4 cup pine nuts
- fresh ground pepper
- 1/8 cup water (more or less depending on desired consistency)
- juice of 1/2 lemon (prevents that the pesto turns brown)
- optionally (for non-vegan version): 1 oz of sheep's milk feta
Pack all ingredients in a food processor and start with about half of the water. Add tablespoon wise for desire consistency. Chill or use right away.
More photos and the rest of the recipe below. . .
Pasta with Pesto
Cook the pasta al dente. Drain, and fill into a mixing bowl. Add the pesto, mix and serve warm or chilled as a salad.
Update: if you add fresh lemon juice the pesto will stay green and can be kept in the fridge for a few days.
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