Basil Pine Nut Pesto
Serve over greens, pasta, or vegetables. Substitute pumpkin seeds, walnuts, or hazelnuts for pine nuts. Cilantro, parsley, or arugula can be used in place of basil. For variation, add sun-dried tomatoes, black olives, capers, lemon rind, coriander, mushrooms, or artichoke for a different flavor.
INGREDIENTS | SERVES 6
- ¼ cup pine nuts
- ¼ cup walnuts
- 2 cloves garlic
- 1 teaspoon lemon juice
- 1½ tablespoons sweet white miso
- ¼ cup extra virgin olive oil
- ¼ cup spring water
- 2 teaspoons tahini
- 2 cups basil leaves, loosely packed
Roast pine nuts and walnuts separately in a dry skillet until lightly browned, about 8 minutes each. Grind pine nuts and walnuts in a blender or food processor and pour into a small bowl.
Combine garlic, lemon juice, miso, olive oil, water, and tahini in blender and process.
Chop basil leaves finely, add to blender, and process.
Add nuts and blend until combined. Slowly blend more water or oil into sauce until desired consistency is reached. Store, covered, in the refrigerator for up to 3 days.
PER SERVING Calories: 170 | Fat: 17g | Sodium: 85mg | Carbohydrate: 4g | Fiber: 1g | Protein: 2g
Energy of Freezing
Limit or reduce frozen foods on a macrobiotic diet. Frozen foods are more contracting (yang) than those stored at room temperature or refrigerated. Frozen foods stored for a long time have drying energy, which blocks the liver's upward rising chi. Freezing also breaks cell walls and changes flavor and texture of some foods.