• fresh bazil
  
• sweet barley miso* - 2 heaping tablespoons per bunch of
• pine nuts or walnuts
  
• olive oil
  
• garlic
  

Just combine all the ingredients in a food processor until
smooth and creamy. If using oil bothers you, water works
just as well. Drizzle in oil or water through the feed
tube little by little until you reach the desired
creamyness.

*Miso is a fair substitute for the parmasan/anchovy paste
mixture that goes into many types of pesto, such as San
Remo. This may be the only way to eat miso.

Serves: 4

Preparation time: 10 min