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Author Notes: A wonderful classic basil pesto for vegan guests. If you soak the pine nuts overnight it gives a creamy effect. White miso gives depth of flavor and the smoked salt is a marvelous addition. —Angelica Page
Makes 2 1/2 cups
- 3 cups fresh basil leaves
- 1 cup extra virgin olive oil
- 1 cup pine nuts
- 2 tablespoons white miso paste
- smoked salt to taste
- Put all ingredients in a food processor and blend until smooth.
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