I have been out of circulation lately because I’ve been swamped at work with two marathon conferences, running through two weekends. I’ve also been busy with blogging of another kind, for work. Let me confess: I enjoy blogging about food much, much more.
While busy like this or on the road, one of the things I really miss is cooking and eating. There is nothing like the food sold or served at conferences to make you long for a hearty, homecooked meal.
Last week, my wonderful neighbor, Heather, handed me an armful of fresh basil leaves that she had just harvested from her garden. I love basil and I try to grow some every year, but somehow my plants are never as healthy as Heather’s who has that enviable green thumb.
Thrilled beyond bits, I ran home and pulled out my food processor to mix up a batch of pesto with those fragrant leaves when, woe be, I realized I had no extra virgin olive oil on hand.
I had to wait a whole agonizing day before I could find the time to make a trip to the grocery store. The basil smelled like heaven, and so did the pesto. I added a half of a habanero pepper to it, which sounds unusual, but believe me, it really punched up the spice factor.
I also used mild miso as a cheese substitute. Miso, as I’ve written before, has wonderful health qualities and its texture, and salty taste, work beautifully as a proxy for parmesan which is usually a staple in pesto recipes. Trust me, you won’t be able to tell the difference.
So here it is: pesto minus the cheese. I try to keep a batch in the refrigerator most of the time and use it as a quick sauce for pasta or even as a spread for a slice of crunchy toast.
Vegan Basil Pesto
- About 3 cups of packed basil leaves
- 1/3 cup pine nuts , lightly toasted
- 3 cloves garlic , peeled
- 1/2 a green habanero pepper
- 3 tbsp mild-tasting miso , like white miso
- About 1/2 cup extra virgin olive oil
- or more if you like your pesto runny
- In a food processor, combine all the ingredients except the olive oil.
- With the motor running, drizzle in the olive oil until the pesto is a granular paste with all the ingredients broken down.
- And you're done!
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