Cheese-Free Pesto

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Formatted by Nancy B.

 

* Exported from MasterCook *

 

Cheese-Free Pesto

 

Recipe By :Janet Doane

Serving Size : 4 Preparation Time :0:00

Categories : Condiment Dips & Spreads

Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup spinach leaves -- washed and torn

1/2 cup minced parsley

1/4 cup chopped walnuts

OR toasted pine nuts

2 tablespoons olive oil

2 cloves garlic -- minced

1 tablespoon light-colored miso

1 tablespoon dried basil

 

Although most pesto sauces depend on Parmesan cheese for their saltiness and

texture, this recipe uses Japanese miso paste with the same result.

 

In blender or food processor, process spinach, parsley, nuts, oil, garlic,

miso and basil until pureed and smooth.

 

Makes 4 (1/2-cup) servings.

 

Source:

" " Almond Essence " "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 125 Calories; 12g Fat (79.0% calories

from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

165mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 905 0