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How To make Miso Pesto with Extra Fine Pasta
1/2 c Pine nuts or walnuts
-- toasted 1/4 c EDEN Extra Virgin Olive Oil
4 Cloves garlic; pressed
1/2 c Water
1 1/2 tb EDEN ShirO Miso
4 c Loosely packed fresh basil
-(or half basil and - half parsley) 1 pk EDEN Extra Fine Pasta
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. Judy Brown, Guide to Natural Foods Cooking Copyright 1994 Eden Foods, Inc.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cashew & Avocado Pesto Pasta | Deliciously Ella | Vegan
This is a dream ten minute plant-based supper, perfect for Sunday nights or after work during the week. It's vegan, full of flavour and just so easy to make. Can't wait to hear what you think, the recipe is below
Ingredients for our vegan cashew and avocado pasta
- 2-3 servings of pasta or about 3 courgettes for courgetti
- 75g cashews for the pesto & 50g cashews to sprinkle
- 1 ripe avocado
- 1 lemon (option for another half to squeeze over at the end)
- a big handful of basil
- 5 tablespoons of olive oil
- 4 tablespoons of water
- 2 teaspoons nutritional yeast
- 2 cloves of roasted garlic
- salt and pepper
Method
Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown.
Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.
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