A Dairy Free Pesto
I’ve been making lots of pesto recently. I never truly appreciated this herb paste until I started making my own. And I never really made my own until I bought a food processor. Second hand, for $20 from Vinnies.
Anyway, more and more I’ve been making a dairy free version. I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it doesn’t dominate, while providing plenty of that umami deliciousness which you’d otherwise be getting from parmesan.
I know that purists would be appalled, but I love it. I rarely have pine nuts in the cupboard, so usually substitute with what I’ve got. Almonds or walnuts are common, but pepitas are a particular favourite. And then sometimes, when the cupboards are bare, I’ve even been known to make it entirely without nuts.
I’m slightly addicted to this pesto in omelettes, but we also splatter dobbles over pizza and pasta, as well as through potatoes. It’s also lovely spread on toast and topped with slices of fresh tomato.
As I said, the purists would be appalled.
Dairy Free Pesto
1 bunch of basil
2 cloves garlic – more if you like
1/4 cup nuts or pepitas
1 tablespoon white miso
1/4 cup olive oil
Wash the bunch of basil and pick the leaves off. Don’t be too fussy about this as a bit of stalk really does not hurt. Place in the bowl of your food processor along with the garlic and nuts/seeds. Whizz together until the basil is thoroughly chopped up and it’s starting to look like pesto.
Add the miso and olive oil. Blend for a couple more minutes, until it’s thoroughly combined. At this point I’d recommend you have a taste and add more miso or garlic if necessary.
I then split this between two containers. One gets put in the freezer, for future use. While the other is covered with a layer of oil and stored in the fridge.