Fresh Basil Miso Pesto | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Fresh Basil Miso Pesto

Yield: about 1 1/2 cups

0
Your rating: None
No votes yet

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Preparation

Combine all ingredients in the work bowl of a food processor and process until a smooth puree. Use immediately, or place a sheet of plastic wrap so it rests directly on the pesto (this will slow discoloration) and store in the fridge for up to 1 week.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Yummy simple recipe

Love this simple recipe! I omit the walnuts and miso. I add one tsp of fresh squeezed lemon juice and add 3 more garlic cloves. I usually have to add more olive oil so my vitamix blender can fully blend. I then freeze in an ice cube tray. Easy peasy.

Post new comment

Login or register to post comments

Login (Why?)