There are so many yummy pesto combinations and this one really hit the umami punch with a pairing of nutritional yeast and miso paste.
Lots of kale is popping up in my garden from last year’s planting and this was the start to the pesto. I chose nutritional yeast instead of the traditional parmesan and used hemp seeds because I was out of pine nuts. The miso gives it a creamy-salty texture. If you are new to miso, you might want to start with one teaspoon and taste as you add more to see what fits your tastes. It has lasted in my fridge now a week and I’m still using it – topped my eggs this morning.
Ingredients
- 2 cups kale, stems removed
- 2 medium cloves garlic
- 1/3 cup nutritional yeast
- 1/3 cup hemp seeds
- 3 Tablespoon extra virgin olive oil
- 3 Tablespoon water
- 1 Tablespoon miso paste
Instructions
Combine all ingredients in a food processor. Blend until smooth.
Serving ideas
The first of my asparagus is also popping up right now so I sautéed shallots, garlic and asparagus in EVOO. And then added peas and roasted chicken and topped it off with a couple of spoonfuls of pesto.
