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Vegan Garden Pesto With Miso and Mixed Herbs Recipe

Name: Vegan Garden Pesto With Miso and Mixed Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Vegan
Ingredients: 1 1/2 teaspoons miso; 1 cup lightly packed basil leaves; 1 cup lightly packed cilantro leaves; 1 small to medium clove garlic, roughly chopped; 1/2 cup extra-virgin olive oil, plus more if desired; 1/4 cup lightly packed mint leaves; 1/4 cup shelled pistachios or walnuts; 2 teaspoons fresh juice from 1 lemon; 3/4 cup lightly packed parsley leaves; Kosher salt and freshly ground black pepper

Category
Pesto
Cusine
Vegan

What do you need?

How to make?

Ingredients

1 cup lightly packed cilantro leaves

1 cup lightly packed basil leaves

3/4 cup lightly packed parsley leaves

1/4 cup lightly packed mint leaves

1/4 cup shelled pistachios or walnuts

1 small to medium clove garlic, roughly chopped

1 1/2 teaspoons miso

1/2 cup extra-virgin olive oil, plus more if desired

2 teaspoons fresh juice from 1 lemon

Kosher salt and freshly ground black pepper

Directions

In a food processor, pulse together cilantro, basil, parsley, mint, nuts, garlic, and miso until finely chopped, about 20 pulses, scraping down sides of the processor bowl about halfway through. With the machine on, drizzle in olive oil and lemon juice; add more oil if you desire a thinner sauce. Season with salt and pepper . The pesto can be refrigerated in an airtight container for up to 2 days.