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.