Miso Cookery Publisher: The Book Publishing Company © 2000 by Louise Hagler ISBN: 1570671028

Reprinted with permission from the author, Louise Hagler.

Cilantro Miso Pesto
Yield: 1 cup

From the first time I put this pesto together, it became a frequent addition to daily menus. Serve this unique and colorful pesto tossed with hot pasta or as a dip or spread for chips, crackers, or raw vegetables. You can also add a little more oil and some vinegar to make a tasty salad dressing. Hemp seed has a unique nutty flavor plus all of the essential amino acids and both omega-6 and omega-3 fatty acids. You can serve this as an appetizer in bite-size pastry shells. (See the picture opposite page 33.)

Ingredients

• 1 1/2 cups chopped cilantro (3 ounces)
• 2 to 4 cloves garlic
• 1/2 cup raw cashews or hulled hemp seeds
• 2 tablespoons sweet white miso, mellow white miso or sweet barley miso
• 2 tablespoons olive oil (optional)

Directions

1. In a food processor, chop the cilantro and garlic until minced.

2. Add the cashews, miso, and olive oil, and process until well blended.

Nutritional Information

Per tablespoon: Calories 34, Soy Protein 0 g, Total Protein 1 g, Fat 1 g, Carbohydrates 2 g, Fiber 0 g, Sodium 111 mg