Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 @@@@@ Issas Basil Cilantro Miso Pesto 2 cups basil leaves 1 cup fresh mint leaves 1/2 cup walnut halves 2 cloves garlic 1/4 cup olive oil 2 teaspoons lemon juice 1 tablespoon mild chickpea miso paste 1/4 teaspoon salt Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once. You can also toast them in a skillet over med-high heat for 5 minutes, flipping them occasionally. Remove from heat and let cool, roughly chop them when they are cool enough. Combine the basil cilantro and oil in a blender. Blend on high for awhile. Add everything else and blend until pureed, you may need to scrape down the sides of the blender. It's now ready to be used or stored in the fridge in an air tight container. Makes 1 1/2 cups (Yields 6 one-quarter cup servings) Prep time: 10-15 minutes Source: Submitted by Isa to Post Punk Kitchen Formatted by Chupa Babi: 04.28.08 " Pesto is the besto. OK, so my poetry stinks but this recipe will rock your socks. It is best to saute this with your pasta or veggies, or if you are using it as a dip or a spread, heat it up a little first with some water. That way the miso isn't too overpowering. " ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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