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. <Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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