I got a bunch of basil from my CSA, so I wanted to try making pesto. Super simple and it worked fine in a blender. I combined this with an alfredo sauce in Pesto Alfredo Sauce and it's so good! Will make again, Sharon.
I made a pizza for lunch and used this as the sauce. I recommend 2 cups of basil leaves loosely packed, not tightly, and a little more olive oil to get a thinner consistency. I found the recipe as is to be more like a thick spread than pesto sauce. These changes will help to liquify it. Thanks for posting, it's very creative and delicious! <3
I didn't miss the cheese at all in this recipe. The miso and pumpkin seeds work well. Very worthwhile recipe.
Mmmm, this was good. I think I expected it to have a slightly stronger accent on the "basil" flavour, but then I'm allergic to pinenuts so don't know what real pesto actually tastes like. BF reckoned it was BETTER than real pesto. Next time I might add slightly less, rather than slightly more, honey (the end product had a slightly sweet taste to it), because I'd like the 'nutty' taste of the pumpkin seeds to really stand out. The fact that the 'pesto' was full of nutrient rich ingredients made the recipe even more appealing. Thanks Sharon :)
This is a lick-your-plate good recipe! Luckily, its healthy to boot! ;) I have had this in my cookbook for ever and ever, but never had all the ingredients on-hand at the same time. Today, I was pondering what to have for lunch and it hit me- I had basil to use up, pumpkin seeds to use up, and miso to use up and BF (who claims to dislike pesto, God knows why) is at school... its pesto time! I whipped up a half-batch and just enjoyed all of it over a plate of hot whole wheat spiral pasta! Yum!! Like Jenny I dry-toasted the pumkpin seeds in a skillet (why heat up the oven for a Tbs of pumpkin seeds?). I couldn't get this perfectly pureed- my food processor is a bit too big for the half recipe, I guess, but I got it pureed enough for my taste and the flavors were just fantastic. I am stunned at how well the miso and pumpkin seeds pair with each other and the traditional pesto ingredients. I thought that the miso gave this almost a cheesy taste... maybe its the saltiness? But I didn't miss the parmesan one bit! I can't even describe the flavors in this- garlicky, sweet, salty, rich and oh, so delicious! This is a great recipe to use miso in too, since it is not heated, thereby guaranteeing that the beneficial enzymes that make miso so good for you, stay in tact! I will make this again for sure, I thought it was just so delcicious. Next time I might double the recipe rather than half it and freeze this for a midwinter treat! Thank you Sharon- This one deserves 6 stars!
This went together very quickly. I toasted the pumpkin seeds in a dry skillet and was quite generous with them, since I have lots to use up. I was also skimpy with the basil as basil is more than a little pricey in mid-winter! As a result, I also needed to add a bit more olive oil. This was most impressive for a pesto without cheese. I think next time I will toast a bunch more pumpkin seeds and sprinkle them over the top. I served this very simply over whole wheat pasta. Very good.
Not only is this very unusual pesto delicious, but it's just packed with nutrition from the pumpkin seeds, garlic and miso. I stirred this into some freshly steamed broccoli and thought the combination was perfect. The only miso I had on hand was the sweet white miso, so I left out the honey. I'm already imagining other ways to use this delicious pesto and think that a sandwich will be the perfect way to next enjoy this wonderful stuff. Sharon, I can always count on you for such interesting and healthy recipes...XO