2-Minute Pesto Spread

Basil is to summer like sand is to beaches, hard to imagine one with out the other. It never grows fast enough, until I can’t use it fast enough!

I am always looking for more ways to use it, so one day after thinning out a long row of purple, lemon, Genovese, and Thai basil, I decided to make a quick spread, something tangy and rich to liven up a bland frittata I had made…and here’s what I came up with:2-Minute Pesto1

2-Minute Pesto Spread

Makes about 3/4 cup
1 cup basil – any kind or a mix of different types
1/2 cup almonds – raw
2 T miso – chickpea or brown rice miso are rich without being too strong
1 T white balsamic vinegar, or lemon juice
1 small clove fresh garlic

  • Blend everything together to form a paste – I like it a little chunky and dry, but you can add a little water or olive oil if necessary
  • Store in the fridge for up to two weeks – the miso helps to preserve it and keep it stable
  • Use on wraps, veggie slices, pasta…

Try making this spread with other greens – kale, spinach, or arugula

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Katherine Miller

Katherine is the founder of Mbodiedwomen.com. As an executive health coach and master plant-powered chef, she specializes in Mbodied Mastery for ambitious professional women, empowering them to live the life they love and make their mark in the world.