Vegan Garden Pesto with Miso and Mixed Herbs

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

1. Add the cilantro, basil, parsley, mint, nuts, garlic, and miso to a food processor. Pulse until everything is chopped very fine, about 20 pulses, stopping around the midpoint to scrape the bowl so nothing hides on the sides.
2. Turn the processor on and slowly pour in the olive oil and lemon juice. If you want the pesto looser, blend in more oil. Taste, then add salt and pepper carefully, remembering that the miso already brings saltiness. Store the pesto in an airtight container in the refrigerator for up to 2 days.