Miso Pesto Preparation
1. With the motor of the food processor running, pop the garlic cloves through the feed tube. Process until finely chopped. Remove the cover, scrape down the bowl, and add the basil, walnuts, miso, and fennel seed. Pulse to create a coarse paste. Withe the motor running, gradually pour the olive oil through the feed tube and continue processing to create a smooth paste. Stop once or twice to scrape down the bowl. 2. Set the pesto aside at room temperature if using within the hour. Otherwise refrigerate for up to 5 days and bring to room temperature shbortly before needed. Stir well before each use. Makes about 3/4 cup. NOTE: Try a dollop in minestrone or on broiled tomatoes. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [firstname.lastname@example.org] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 7, 1999, converted by MM_Buster v2.0l.
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