Once you have pesto, a pesto cream sauce is in easy reach. This transforms the pesto into a sauce that’s totally different from its original concept. The addition of tofu gives an ultra creamy, but not heavy, texture. Adding in the white miso and yeast gives a meat-like flavor with an umami punch that enhances all of the pesto’s different flavors.

The flavors of the Spring Pesto add a wonderful green grassy flavor to potatoes. And whether they’re served warm or cold, this quick dish can be used for any meal from breakfast to dinner.

Pesto is defined as anything made by pounding. Traditionally pesto is made with basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil. In this recipe, I’m combining the bounty of flavors that spring offers with this technique to blend ingredients into a sauce. Depending on what your farmers market or local grocery store have to offer, this recipe can be modified and designed to enhance any style of IPA that’s available to you. The herbs, greens, nuts and beer style can also be interchanged to highlight other flavors depending on how the sauce will be used.

This pesto is also very good for you. Dandelion greens are a great source of vitamins A, B6, C and K, as well as thiamin, riboflavin, calcium, iron, potassium and manganese. Along with the other ingredients in this pesto, this recipe is designed to be good for your liver and blood.