Categories: Pasta, Vegan 
      Yield: 6 servings 
  
    1/2 c  Pine nuts or walnuts 
           -- toasted 
    1/4 c  EDEN Extra Virgin Olive Oil 
      4    Cloves garlic; pressed 
    1/2 c  Water 
  1 1/2 tb EDEN ShirO Miso 
      4 c  Loosely packed fresh basil 
           -(or half basil and 
           - half parsley) 
      1 pk EDEN Extra Fine Pasta 
  
  Toast nuts in a dry skillet until golden brown, being careful not to 
  burn. Grind in a blender and set aside. In blender, combine olive oil, 
  garlic, miso and water; blend. Chop the basil fine, add to blender and 
  process. Add nuts and blend until creamY smooth. Cook pasta according to 
  package, drain and rinse. 
   
  Pour pesto over pasta while hot. 
   
  Judy Brown, Guide to Natural Foods Cooking 
   
  Copyright 1994 Eden Foods, Inc.