2+ cup basil leaves, tightly packed
4 garlic scapes OR 3 cloves garlic, minced
2-1/2 tsp lemon juice
2 tbsp miso paste
1/2 cup cold pressed olive oil
1 cup pine nutsBlend all the ingredients on high speed, and enjoy!
I lifted the original recipe from my teacher Elaina Love and have made some alterations, I make it at least once a week and have yet to find someone who doesn't say "this is the best pesto I've ever had" after their first bite. It's amazing on veggie noodles so I'd suggest making a double batch if you know what's good for you.