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Fresh Basil Pesto

Not to brag, but this is...hands down...the best basil pesto I have ever tasted...if I do say so myself... 


1 cup pine nuts or walnuts
1/2 cup extra virgin olive oil
2 cups loosely packed fresh basil leaves
2 teaspoons white miso
1 teaspoon red wine vinegar
2 teaspoons brown rice syrup 
spring or filtered water

Place pine nuts, oil and basil in a food processor and puree until smooth. Add miso, vinegar and rice syrup and puree until smooth, slowly adding water to achieve desired consistency. Do not thin too much. Makes about 2 cups pesto.

Note: The balance of un-used pesto can be frozen or used in another recipe within 24 hours. 


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