1/2 c. olive oil
1/2 c. walnuts
6 cloves garlic, minced
2-3 T. fresh lemon juice
3 T. miso
3 c. fresh basil, packed
1 t. fresh ground pepper
1 package of desired pasta (capellini shown)
In a small dry skillet over med. heat, toast the walnuts, covered for 5 minutes. Stir occasionally.
Blend all ingredients in a food processor until smooth.
Cook pasta according to package directions. Pour pesto sauce over pasta and serve. Top with vegan parmesan cheese if desired (Parma). Enjoy!
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