Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Herby Pesto

Yields 1-1 1/2C (about)

You’ll need:

1 C basil leaves, packed

1 C parsley leaves, packed

1-2 garlic cloves, minced

1/2 C sunflower seeds (or a combo of seeds and walnuts)

1/4 C water

1/4 C extra virgin olive oil, plus more as needed

2 t brown miso* (if using yellow miso, you could use 1 T)

2 T lemon juice

1 t lemon zest

1/2 - 1 t sea salt (go slowly here as the miso is already salty)

To make:  

 

  1. Place all pesto ingredients in a food processor or blender and blend until smooth.  Do a little dance while it’s blending.  You may need to add more liquid to reach a creamy consistency.

  2. Arrange some fritters, bread or crudite for the pesto.

 

*Trust me on the miso. Seriously.