Dairy Free Miso Pesto and Bruschetta with Bagel Chips
- bagel chips
- bruschetta sauce
Miso Pesto (makes about 1 cup)
- 1 cup tightly packed fresh basil with leaves only
- 2-4 cloves of peeled garlic
- ¼ cup toasted walnuts or pine nuts
- ¼ cup fresh parsley de-stemmed
- 2-4 tbsp Miso Master organic mellow white
- ¼-½ cup EVOO
- Combine all miso pesto ingredients in a blender or food processor except EVOO.
- Slowly trickle EVOO into top of machine under desired consistency is reached.
- Plate with bagel chips and bruschetta topping.
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