Vegan Garden Pesto With Miso and Mixed Herbs Recipe

By
Kristin Donnelly
a photo of Kristin Donnelly, a contributing writer at Serious Eats
Kristin Donnelly
Kristin Donnelly is a cookbook author and writer with over 15 years of experience writing, developing, and testing recipes.
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Updated August 29, 2018
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Vicky Wasik

Why It Works

  • Miso provides a savory backbone in place of cheese, giving the sauce deep flavor without the dairy.
  • A variety of herbs creates a well-rounded, bold, fresh green flavor.

Put this versatile pesto on the table alongside a mixed grill. It's tasty with both lamb chops and chicken legs, shrimp and grilled vegetables, and, of course, served with pasta. Miso gives this pesto a remarkably savory, almost cheesy flavor, and keeps the sauce vegan for those avoiding animal products.

Recipe Details

Vegan Garden Pesto With Miso and Mixed Herbs Recipe

Active 5 mins
Total 5 mins
Makes 3/4 cup

Ingredients

  • 1 cup lightly packed cilantro leaves (about 1 ounce; 30g)
  • 1 cup lightly packed basil leaves (about 1 ounce; 30g)
  • 3/4 cup lightly packed parsley leaves (about 3/4 ounce; 20g)
  • 1/4 cup lightly packed mint leaves (about 1/4 ounce; 10g)
  • 1/4 cup shelled pistachios or walnuts (1 ounce; 35g)
  • 1 small to medium clove garlic, roughly chopped
  • 1 1/2 teaspoons (7ml) miso
  • 1/2 cup (120ml) extra-virgin olive oil, plus more if desired
  • 2 teaspoons (10ml) fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper

Directions

  1. 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 (be careful, as miso is also salty).

  2. The pesto can be refrigerated in an airtight container for up to 2 days.

Special equipment

Food processor

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