Miso Pesto with Extra Fine Pasta
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pine nuts
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 4 | Cloves |
garlic
pressed |
*
|
| ½ | cup |
water
|
|
| 1 ½ | tablespoons |
miso paste
|
*
|
| 4 | cups |
basil
packed |
*
|
| 1 | package |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pine nuts
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 4 | Cloves |
garlic
pressed |
*
|
| 118 | ml |
water
|
|
| 23 | ml |
miso paste
|
*
|
| 946 | ml |
basil
packed |
*
|
| 1 | package |
pasta
|
*
|
Directions
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.
