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
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Ingredients
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3 cups
fresh basil leaves
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1 cup
extra virgin olive oil
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1 cup
pine nuts
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2 tablespoons
white miso paste
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smoked salt to taste
Directions
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Put all ingredients in a food processor and blend until smooth.
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