No-Mato Basil Pesto

Active Work Time: 10 minutes
Servings: 1 cup
No gluten


  • 2 c fresh basil leaves
  • ½ c freshly grated Parmesan-Regianno cheese
  • ½ c extra virgin olive oil
  • ¼ c pine nuts or walnuts
  • 4 small minced garlic cloves
  • ¼ t sweet white organic miso
  • Sea salt and cracked pepper to taste
  • 1 pinch dulse flakes


  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and miso, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Then add a pinch of dulse flakes to boost mineral content.\
  3. Serve with gluten-free pasta or over roasted vegetables or over lean grilled meats and fish.

Principal Author: Deirdre Earls, RD, LD