Saturday, July 7, 2012

Pesto Time!

The basil plant needed some serious trimming today, and alas – pesto! My favorite pesto with a bit of miso, a bit of feta cheese, pine nuts, and olive oil, it just tastes like the real thing without all the calories of the cup-wise olive oil. It was immediately served with spaghetti and mache and sliced raw zucchini.


Skinny Pesto with Miso
  • big handful of basil leaves
  • handful of mache (or baby spinach)
  • 1 TB toasted pine nuts
  • 1.5 TB sodium reduced miso
  • 1 oz sheeps milk feta
  • 2 TB extra virgin olive oil
  • water, if necessary
Place all ingredients in a food processor, and puree. Add 1 TB of water if the consistency is too dense.


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