What if I tell you that there is a way to make a delightful pesto using only the absolute best and healthiest ingredients possible, and also without using a single drop of oil or cheese? Whether you are impressed or not, I think it would be a good idea to give this recipe a try to see if I was actually lying, or if I was in fact telling the truth. This recipe is adapted from the book ‘How not to die’ written by Dr. Michael Greger.
- To begin and finish with, place all the ingredients into a food processor and blitz until you obtain a paste of the consistency you desire.
- Different beans or nuts yield pesto of different consistencies, so if the blades aren’t catching the ingredients properly, you can always add some extra water and blend again.
- The herbs can be substituted with virtually any other fresh herb or leafy greens. Let your creativity run wild.
- The nuts can also be substituted with your preferred kind of nuts, as they basically all work really well.
- We used white miso in this recipe. However, for a pesto with a richer and more complex flavour, use red or dark miso instead.
- Last, but not least, the beans can be replaced by any kind of cooked lentils, chickpeas or beans.
- The miso is a fundamental part of the recipe. However, if you can’t find it, you can try to substitute 1 tbsp of water (15g) with 1 tbsp of soy sauce (15g) to see if that works well for you.
Preparation Time: 10m
Storage Times: Keeps for 3 days in the fridge and for 2 months in the freezer.