Trine?s Perfect Pesto

I had this for din dins tonight, along with kale spouts and lettuce galore (shown below on Alissa Cohen’s book). I also used cabbage leaves to scoop up and enjoy the rest of my serving. The rest of the batch awaits me in the fridge! I think my recipe takes the best of all the other raw pesto recipes I’ve found so far. I love it – hope you do, too!

Blend nuts, miso, and garlic first, then when they look pasty or grainy, gradually add in the greens. There is no oil in this recipe, so blend carefully, using your plunger if you have a Vitamix. If you like your pesto smooth, use it high speed, but put the the speed down low when you add the tomatoes last, as tomato chunks are desirable. Adding the tomatoes earlier would make the bending easier, but you may end up with a soupy pesto! Whatever texture you go for, this rocks!