- Yields: about 1 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 2 cloves garlic, peeled
- 1 large bunch (or more) fresh basil leaves
- 1/4 to 1/3 cup olive oil
- 1/4 to 1/3 cup raw walnuts
- 1/4 cup white miso
Directions
Combine all ingredients in the work bowl of a food processor and process until a smooth puree. Use immediately, or place a sheet of plastic wrap so it rests directly on the pesto (this will slow discoloration) and store in the fridge for up to 1 week.
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