This time I've used white miso, a mild tasting fermented soy paste, that imparts that "cheesy" pungency to the pesto. Again, I used almond butter for two reasons: the convenience (no grounding of nuts needed) and because it is cheaper than pignolis (pine nuts). You can use any nut, or nut butter that you like, however, almonds, cashews, and pignolis are milder than other nuts and add texture without rendering a strong, distinctive taste to the pesto. However, next time I might explore the options of using walnuts or even hazelnuts... yum!.
Below are two dishes I used with the pesto. A traditional cold pesto pasta salad with cherry and sun dried tomatoes, and a portebello mushroom sandwich with homemade feta, and sweet tomato reduction.
|Garlic Scape Pesto|
|Portobello Mushroom Sandwich with a Sweet Tomato Reduction and Feta|