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Name: %%title%% %%page%% %%sep%% - alive magazine
Ingredients: 1/4 cup (60 mL) coarsely chopped raw cashews or blanched almonds, soaked; 1 1/2 cups (350 mL) chopped kale stems; 1 cup (250 mL) packed fresh basil, blanched, strained, and blotted dry; 1 cup (250 mL) packed parsley sprigs, blanched, strained, and blotted dry; 1/4 cup (60 mL) finely grated Parmesan or nutritional yeast; 1/4 cup (60 mL) extra-virgin olive oil; 2 large garlic cloves, peeled and chopped; 2 tsp (10 mL) blonde miso; 1/8 tsp (0.5 mL) freshly ground black pepper; Generous pinch of crushed dried red pepper; 14 oz (398 mL) can of cannellini or white kidney beans, rinsed and drained; 2 tomatoes, chopped; 4 large curly lettuce leaves or curly endive; 1/2 ripe avocado, sliced; 4 poached organic eggs, pan-fried halloumi, or tempeh burgers

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Pesto is delicious and often paired with pasta. But there are many other tasty ideas. Drizzle pesto over oven-roasted vegetables, swirl in a soup…

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