1. wash basil by swishing leaves in water; dry in salad spinner or between
paper towels.
2. turn on food processor and drop in garlic until minced; turn off
processor and add basil. Continue processing, adding oil, then miso, salt
and nuts through feed tube until mixture is creamy but not completely
smooth.
3. store pesto in jar covered with a thin layer of olive oil in
refrigerator.
You can toss this on your favorite fish, eggs, vegetables or pasta dish.
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