Customize your own signature pesto with your choice of ingredient options. Use more or less garlic, according to taste; include nutritional yeast for a cheesier flavor; add some red pepper flakes for a little heat; go with an all basil pesto,
or add another herb or another ingredient; choose a different nut to add to a unique flavor profile. The end result might be: cilantro-cashew pesto; mint-macadamia pesto; or spinach-walnut pest - you decide.
3 to 5 cloves garlic
1/2 teaspoon salt
1 teaspoon white miso paste
tablespoon nutritional yeast (optional)
1/4 to 1/2 teaspoon red pepper flakes (optional)
1 cup packed fresh basil
1/2 cup fresh cilantro, parsley, or mint; spinach; or oil-packed sun-dried tomatoes
1/3 cup cashews, macadamia nuts, walnuts, or pine nuts
1/3 cup olive oil
In a food processor, combine the garlic, salt, miso, nutritional yeast, if using, and red pepper flakes, and process to a paste. Add the
basil, cilantro (or other ingredient), and nuts and process to a paste. With the machine running, add the oil until well blended. if not using right away, transfer to a tightly covered container and refrigerate until needed. Properly stored, the pesto will keep for up to 3 days.
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