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Dairy Free Pesto
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Authored By: Polly Pitchford, Full Spectrum Health™
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Miso replaces the parmesan cheese in this version of pesto.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
3 cloves garlic, chopped coarsely1 cup fresh basil leaves1/2 cup roasted Pine Nuts (pignoli)1/2 cup chopped parsley1/4 - 1/3 cup extra virgin olive oil2 tablespoons white Miso
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Serves: 6
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Cooking Time: Under 15 minutes |
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| Instructions: |
| Place all ingredients in a blender or food processor and blend until a smooth paste is formed. Store in an air-tight container. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 162
Calories from Fat 137
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% Daily Value*
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| | Total Fat 15g | 23% | | | Saturated Fat 2g | 11% | | | Mono Fat 9g | | | | Sodium 213mg | 9% | | | Total Carbs 4g | 1% | | | Dietary Fiber 1g | 5% | | | Protein 4g | | | | Iron | 12% | | | Calcium | 3% | | | Vitamin B-6 | 5% | | | Vitamin C | 10% | | | Vitamin E | 8% | | | Vitamin A | 5% | | | Selenium | 4% | | | Manganese | 35% | | | Copper | 10% | | | Zinc | 5% | | | Pantothenic acid | 1% | | | Niacin | 3% | | | Thiamin | 7% | | | Folate | 5% | | | Potassium | 4% | | | Phosphorus | 8% | | | Magnesium | 9% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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