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
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.