Miso Delicious

Early autumn basil is in abundance and the fragrance literally seduces me every time I walk by. Earthy, calming, and refreshing. Yes, please. It's totally lovely.

What is a girl to do when there is no Parmesan in the fridge and no pine nuts in the pantry?!

Dang girl, get creative. Use some of that amazing, miraculous miso paste that's always in the fridge, and make some crazy good, vegan, pro-biotic, earthy pesto without all those fancy pants ingredients!

Miso Basil Pesto
(Luna Circle Farm, as published in the book, From Asparagus to Zucchini)

• 3 cups basil leaves
• 2-3 large garlic cloves
• 1/4 cup chopped walnuts or sunflower seeds
• 1/4 - 1/2 cup olive oil
• 2-3 Tbsp miso (mellow variety is best)

Puree everything in a blender, food processor, or with a handheld immersion blender until a thick past forms.

Makes 3/4 - 1 cup. You may need to add salt to taste if you're a crazy salt fiend, which I am, but I think it's SDD without it.

It's beautiful y'all, in more ways than one. Miso delicious love.