Cheeseless Pesto

[Guest guest]

Cheeseless Pesto

 

1-1/3 cups torn basil

1 teaspoon lemon juice

1 tablespoon white miso

1 teaspoon Celtic sea salt

1-1/2 tablespoons nutritional yeast

1/3 cup olive oil or more, to taste

1 cup pine nuts

 

In a processor fitted with a metal blade, whirl all ingredients but

nuts until smooth. Add nuts and process until texture is only

slightly rough. Add more oil if necessary.

 

Serve as a dip or pour over zucchini cut into thin strips to resemble

pasta.

 

Serves 6.

 

Head Chef, Matt Samuelson, Living Lights Culinary Institute, Fort

Bragg, Calif.