Miso Black Walnut Pesto – Vegan

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Miso Black Walnut Pesto – Vegan

 

1 head elephant garlic

1 cup olive oil, plus about 2 Tablespoons for basting

1/2 cup fresh basil leaves

1/4 cup fresh cilantro leaves, or parsley leaves

1 cup walnuts

1 cup pine nuts

1/2 cup black walnuts

1/4 cup dark-colored miso

1/4 cup lecithin granules

 

 

 

 

Preheat the oven to 375 degrees F.

 

In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting

occasionally with the 2 tablespoons of olive oil. Let cool and then peel.

 

Meanwhile, in a food processor or by hand, chop the basil and cilantro or

parsley. Add the garlic and process or chop again. Add the walnuts and pine

nuts. Process or chop until finely chopped.

 

Add the miso, lecithin, and remaining cup of olive oil and process until well

mixed.

 

Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3

weeks, covered with a thin layer of olive oil.

 

Serve it on pasta, as a dip, or as a spread for crackers or bread.

 

Yield: 3 cups

 

Auhtor: The Wild Vegetarian Cookbook by " Wildman " Steve Brill

Source: homecooking.about.com/od/nutrecipes/r/blnuts6.htm

Formatted by Chupa Babi: 04.28.08

 

Walnuts, pine nuts, garlic, and herbs make a delicious pesto sauce that may be

used on pasta or as a dip. This pesto may be stored up to 3 weeks in the

refrigerator.

 

ChupaNote: if you want to cut down on the fat, use 1/2 cup regular walnuts, 1/2

cup pine nuts, and 1/4 cup black walnuts. You may to adjust the miso and

lecithin; start with 2 T. each, and work your way up.

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