Miso Pesto
  • 4 cloves garlic, peeled
  • 2 cups very tightly packed basil leaves, rinsed and spun dry
  • 1/2 cup walnuts, toasted & cooled
  • 2 Tbl. Barley miso
  • 1/4 cup olive oil
  1. With the motor of the food processor running, pop the garlic cloves through the feed tube. Process until finely chopped. Remove the cover, scrape down the sides of the work bowl, and add the basil, walnuts, and miso. Pulse to create a coarse paste.
  2. With the motor running, gradually pour the olive oil through the feed tube and continue processing to create a smooth paste. Stop once or twice to scrape down the sides of the bowl.
  3. Set the pesto aside if using within the hour. Otherwise refrigerate for up to 5 days and bring to room temperature shortly before needed. Stir well before each use.
  4. Makes about 3/4 cup; enough for about 1 lb. of pasta