This vegan pesto was a great hit last night! The miso is a fine substitute for cheese; most could not even tell the difference!
1 cup pinenuts (use equal parts pumpkin and sunflower seeds for nut allergies)
1/2 cup high quality extra virgin olive oil
4-5 cloves garlic
3 tbsp. chickpea miso (or mild yellow miso if you are not detoxing or soy-sensitive)
2 tbsp. fresh lemon juice (1/2 – 1 lemon)
2 bunches fresh basil
Tear basil leaves from stem. Place all ingredients in a food processor and blend until smooth. Thin with additional lemon juice, if desired.
Toss with spaghetti squash, use to flavor soups, or add onto sandwiches and pastas.
