Vegan Miso Pesto

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Vegan Miso Pesto Recipe

Photo: Brian Woodcock; Styling: Claire Spollen

Serves 6 (serving size: about 2 tbsp.)


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1/4 cup toasted pine nuts
2 medium garlic cloves
2 ounces fresh basil, large stems removed
1/4 cup extra-virgin olive oil
2 tablespoons water
2 tablespoons white miso


Place pine nuts and garlic cloves in a mini food processor; pulse until finely chopped. Add basil; pulse until basil is chopped. Add olive oil, water, and miso; process until well blended.

Created date

August 2016

Nutritional Information

Calories 131
Fat 12.9 g
Satfat 1.5 g
Monofat 7.6 g
Polyfat 2.9 g
Protein 2 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 181 mg
Calcium 20 mg
Sugars 1 g
Est. Added Sugars 0 g