“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” ~ Dave Barry
I made something recently that I hated. I mean, I ate it because I was hungry and it was dinner, but because it had basil and garlic in it the comparison with pesto was there in my mind (the word “pesto” in the recipe’s title didn’t help). The red flags: very little olive oil and no nuts of any kind. It was one of the few things I’ve tried that Dana didn’t finish. It was so, so disappointing.
I figured I had some making up to do after that kitchen nightmare, so I made pesto. Real pesto, with pine nuts and olive oil… and miso.
I know, I know. Loads of folks will look down their noses with disdain: “you can’t make pesto without cheese.” Well, to those folks I say, “suck it.” When a member of your household is, ahem, “dairy limited” (nothing from a mammal, thank you very much), you have to find ways around that particular challenge, and believe it or not, substituting a light miso for parmesan works very well in this application.
In addition to making the pesto (which, aside from toasting the pine nuts and letting them cool doesn’t take very long), I made some dough, oven roasted some tomatoes (at the least the kitchen was warm all afternoon) and made some cashew cream… pizza!

Good stuff.





