Pesto Pizza

• 1/2 cup raw, unsalted cashews
• 1 tablespoon light miso paste
• 2 medium garlic cloves, peeled
• 2 cups loosely packed fresh basil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 cup olive oil

• In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavour in the nuts.)
• In food processor, combine all ingredients except the olive oil. Turn on the food processor and gradually pour in the olive oil.

* Stores for about 1 week in the refrigerator and several months if frozen.