Herb Pesto

By sadams1001

In southern Italy, pesto is made no just with basil, but with a blend of fresh herbs. Miso, used here in place of Parmesan, gives this vegan version its zing. Try this intensely flavored condiment stirred into risotto, dolloped into soup or tossed with hot pasta.

Ingredients

• salt and freshly ground black pepper
• 1/2 cup loosely packed fresh basil
• 1/2 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh oregano
• 3 tablespoons fresh thyme
• 1 to 2 tablespoons chopped fresh rosemary
• 3 tablespoons coarsely chopped walnuts
• 2 tablespoons white miso
• 1/4 cup extra-virgin olive oil.

Details

Servings 1

Preparation

Step 1

In food processor, combine basil, parsley, oregano, thyme, rosemary, walnuts and miso. Pulse until herbs are finely chopped. With motor running, drizzle in olive oil to form a thick, coarsely textured paste. Season with salt and pepper.

Store pesto in an airtight container in the refrigerator for up to 1 week or place in a freezer container and freeze for up to one month.