- fresh bazil
- sweet barley miso* – 2 heaping tablespoons per bunch of
- pine nuts or walnuts
- olive oil
Just combine all the ingredients in a food processor until smooth and creamy. If using oil bothers you, water works just as well. Drizzle in oil or water through the feed tube little by little until you reach the desired creamyness.
*Miso is a fair substitute for the parmasan/anchovy paste mixture that goes into many types of pesto, such as San Remo. This may be the only way to eat miso.