1/2c. fresh basil
1/2 c. fresh parsley
3tbsp. fresh oregano
3 tbsp. fresh thyme
1-2 tbsp. fresh rosemary (chopped)
3 tbsp. walnuts (coarsely chopped)
2 tbsp. white miso
1/4 c. olive oil (extra virgin)
salt & freshly ground pepper ( to taste)
Combine all dry ingredients & miso in food processor and pulse until herbs are finely chopped. Keep motor running, and slowly drizzle in olive oil until a thick paste has formed. Texture should be somewhat coarse. Season with salt and pepper.
Makes 3/4 cup. 60 calories, 6g. fat per tbsp. Pesto will keep in the refrigerator in an airtight container for up to a week, and can be frozen and kept for up to a month.