This pesto is a bit un-traditional in that it uses miso instead of salt. Miso is a great source of beneficial enzymes. It also makes use of rice vinegar rather than lemon juice and nutritional yeast (an inactive yeast) rather than parmesan cheese. Nutritional Yeast is a great source of B Vitamins! Combined with the amazing Taproot spinach - this is the superhero of pesto's!
Spinach & Basil Pesto
5 oz. spinach
1.5 oz basil
3 oz. pinenuts
2-4 Tbsp. extra virgin olive oil
2 Tbsp. Rice Vinegar
2 tsp. Light Miso ("light" refers to the colour and the bean/grain which the miso is made from)
1/3 Cup nutritional yeast
Start by toasting the pine nuts a little bit in a pan on the stove.
It really does make a difference in the flavour. They should be just a wee bit darker and you'll be able to smell the nutty-goodness.
Into your food processor, add the spinach (you may need to pulse it a few times to get the spinach volume to go down to make room for the other ingredients).
Then add the basil (again you may need to process a bit).
Then add the pine nuts, miso, rice vinegar, and nutritional yeast. Pulse a few times until everything looks more cohesive. Then, with the processor running, go ahead and add the olive oil in a slow, steady stream. You may not need all 4 Tablespoons.
You will probably have to stop and scrape down the sides of the processor a few times. When it is a beautiful Spring green, and everything is combined, you're ready! We love it on pizza, it's also great with pasta, grains, and you can even combine a few Tablespoons with some soy yogurt (or dairy yogurt for those who eat dairy) and have a lovely dip for vegetables and crudites! Enjoy!