![]() ![]() For added crunch and texture, don’t skip out on the lemony breadcrumbs. Rollin’ Oats has two great organic spaghetti options on their shelves that I like – one by Alessi and the other by Field Day. But if you do not have the equipment, patience or time for homemade pasta – simply opt for a quality store bought option. I’ve included an optional homemade pasta recipe to pair with the beautiful and bright miso-spinach pesto. In this pesto recipe, miso adds a lovely savoriness that salt alone cannot provide. I always opt for Miso Master though, because it is organic. Rollin’ oats carries Miso Master organic miso in mellow white, sweet, red and chickpea miso as well as Cold Mountain white miso. Often, it is added to soups (hello, miso soup), marinades, sauces, dressings, and so on. ![]() It’s packed with umami and has a number of uses in the cooking world. The mixture is then fermented for as little as a few weeks and as long as a few years. What is miso, exactly? It’s a fermented paste that is made with a cultured mix of soybeans, a grain (often rice or barley), salt and koji, which is a type of mold. Miso is probably the outlier, but it’s definitely an ingredient that I recommend keeping on hand. There’s a good chance that the ingredients for this pesto are already on your weekly grocery shopping list. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews in place of pine nuts (and of course oil and salt) to create a delicious and creamy miso-spinach pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. At one point or another, you’ve probably enjoyed or even made some form of pesto. ![]()
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