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Vegan Miso Pesto

Photo: Brian Woodcock; Styling: Claire Spollen

Yield

Serves 6 (serving size: about 2 tbsp.)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.