Basil Pesto

• 2 12 cups fresh lightly packed basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1 Tbs. white miso
• 14 cup grated Parmesan cheese (optional)
• Salt to taste
• 1/4 cup olive oil

1. In food processor, combine basil and garlic and process until finely chopped.
2. Add pine nuts, miso, Parmesan if using and salt to taste and process until pureed.
3. With machine running, gradually add oil through feed tube until mixture forms a paste.
4. Use right away or store in airtight container in refrigerator up to 1 week.

fresh lightly packed basil, garlic, pine nuts, white miso, parmesan cheese, salt, olive oil

Taken from www.vegetariantimes.com/recipe/basil-pesto/ (may not work)