Miso-Lime Pesto – Vegan, 2 pts, Carbs: 5g, Fiber: 1g

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Miso-Lime Pesto – Vegan, 2 pts, Carbs: 5g, Fiber: 1g

 

1/4 cup whole raw cashews

Juice of 1 lime

1 cup packed fresh basil leaves

1 Tbs. barley or chickpea miso

1 Tbs. olive oil

1 Tbs. water

 

 

 

Preheat oven to 350°F. Place cashews on baking sheet and toast in oven 5

minutes. Set aside to cool.

 

In food processor, combine lime juice, basil, miso, 1 tablespoon water, and salt

and pepper to taste. Process until blended. Add oil and 1/4 cup cooled cashews

and process until they’re finely chopped. Using spatula, scrape down sides of

bowl when necessary.

 

Store pesto, covered, in refrigerator for up to five days.

 

Serves 6 (one tablespoon per serving)

Source: Vegetarian Times Issue: April 1, 2001

Formatted by Chupa Babi: 04.28.08

 

 

Nutritional Information - Per one tablespoon: Calories: 88, Protein:

2g, Total fat: 8g, Carbs: 5g, Fiber: 1g, Cholesterol: 0mg, Sodium: 107mg,

Sugars: 0g

 

 

Use a mellow-flavored miso rather than traditional red miso so it won’t

overpower the milder flavor of basil and cashews. Use 1 tablespoon pesto per 1

cup cooked pasta. This mixture is wonderful served over angel hair pasta.

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