Mark Pesto 2 cups fresh basil leaves ¼ cup freshly toasted walnuts 2 cloves fresh garlic ¼ of a peeled lemon ¼ teaspoon lemon zest ¼ inch of fresh turmeric root (or ¼ teaspoon turmeric powder) ¼ cup pinto beans ¼ cup water or liquid from bean can 1 tablespoon white miso Pepper to taste
