By Jill Nussinow, RD (used with belated permission)
Preparation Time: 10 minutes
Servings: makes about 1/2 cup
2 cups chopped fresh basil leaves
1 cup chopped flat leaf parsley
2 tablespoons pine nuts
1 slice white or sourdough bread or 1/4 cup dry bread crumbs
3 cloves minced garlic
1-2 tablespoons light miso (to taste)
2 tablespoons nutritional yeast
1/4 to 1/3 cup water
Place everything except the water in a food processor. Pulse until finely minced. With machine running, slowly add water until desired consistency is reached. Hints: Coarsely chop the basil and parsley because the food processor will mince them later. Add some blended silken tofu to make a creamy pesto sauce for pasta.
While I am flattered that you have my recipe on your site, as a cookbook author (The Veggie Queen: Vegetables Get the Royal Treatment, 2005) my recipes are my creations. I do not recall giving you permission to publish this recipe. I believe that the place where you got it (and if you know that would be helpful) did have my permission. This recipe will be in my next cookbook The Veggie Queen Spices it Up. I do hope to hear from you. Happy Holidays, Jill