| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Pasta, Vegan |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pine nuts or walnuts toasted |
| 1/4 |
c |
EDEN Extra Virgin Olive Oil |
| 4 |
|
Cloves garlic; pressed |
| 1/2 |
c |
Water |
| 1 1/2 |
tb |
EDEN ShirO Miso |
| 4 |
c |
Loosely packed fresh basil (or half basil and half parsley) |
| 1 |
pk |
EDEN Extra Fine Pasta |
INSTRUCTIONS
Toast nuts in a dry skillet until golden brown, being careful not to
burn. Grind in a blender and set aside. In blender, combine olive oil,
garlic, miso and water; blend. Chop the basil fine, add to blender and
process. Add nuts and blend until creamY smooth. Cook pasta according to
package, drain and rinse.
Pour pesto over pasta while hot.
Judy Brown, Guide to Natural Foods Cooking
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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