Rosemary Pesto

Rosemary Pesto

Rosemary Pesto
Yields: 2 Cups
  • 1 Bunch Parsley
  • 2-3 Sprigs Rosemary
  • 1 Clove Garlic
  • ¾ cup Walnuts (or any nut)
  • ¼ cup Chickpea Miso
  • ¾ teaspoon Sea Salt
  • 2 T. Lemon Juice
  • 1 cup Olive Oil (plus more to desired consistency)
  1. In a food processor, mix herbs and garlic with sea salt.
  2. Add nuts, miso and lemon juice, and with the food processor running, add olive oil slowly until desired consistency is reached.
Suggested Uses: Use in a raw salad, on grilled vegetables and meats, or as a dip in cucumbers.

Recipe by Abby’s Table, LLC

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