• Hagar Ozri

Kale and White Miso Pesto

Updated: Apr 4

Kale and White Miso Pesto

Makes 200ml jar


Ingredients:

2 cups raw kale

2 cups basil

1/2 cup toasted walnuts

2 tablespoons white miso paste

1/2 teaspoon salt

1/2 cup extra virgin olive oil

Instructions:

Toast the walnuts in 100 degrees celsius for 10 minutes, let cool.

Add kale, basil, toasted walnuts, miso paste, and salt to a food processor and process.

As the machine is running, pour olive oil and blend until smooth.

Pour pesto into a clean jar and store in the fridge.




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THE ORGANIC COOK

PLANT BASED FOOD CLASSES, CATERING AND COACHING
BASED IN DUNEDIN, NEW ZEALAND

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