Walnut Pesto - Woody Harrelson

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Walnut Pesto
Yields 2 cups

A boastful basil pesto made rich and creamy by walnuts, touched with sweet savory miso. A beautiful balance. Delicious for a pesto pizza on Essene bread or to stuff mushrooms.

2 cups walnuts, soaked
4 cups loose basil leaves
1/4 cup pinenuts
2-3 clove garlic
2 tablespoons red miso
2 tablespoons good olive oil (optional)
1-2 teaspoons sundried sea salt or to taste

Technique
Soak walnuts in 3 cups of fresh water for 30 minutes to soften. Drain and rinse.
In a food processor:
Chop basil finely.
Add soaked walnuts, pinenuts, garlic, miso, olive oil and sea salt and blend until smooth.
Season with sea salt to taste.

Exquisite!

[Mosaica]

Love this guy! The recipe sounds easy and delicious in the same time. Thank you for posting it.

[shannsu]

Hi!
I tried this pesto recipe today... The thought of putting miso (which I like) into pesto (something I like even more!) intrigued me. It turned out fabulous!
Thank you for sharing this wonderful pesto variation.
Shannsu

[Carmella]

Wow, sounds awesome! I love how it uses mostly walnuts and little oil. Will definitely be trying this one. Do you guys think the 'red' miso is necessary? Could any miso do?

[shannsu]

Any miso would probably work fine. But since red miso is quite salty, if using another less salty type, probably an additional pinch of salt would give the equivalent saltiness.
Shannsu

[Carmella]

Thanks, gotcha!

[meiyen]

Can i omit the garlic? I don't eat garlic...

[shannsu]

Actually, not in this recipe but another pesto recipe I was making the same day, I ran out of garlic. I just squeezed some lemon juice in there (just a bit). And it still tasted fantastic! So go ahead, leave the garlic out and eat this wonderful food...ah... pesto!
shannsu