Garlicky Miso Herb Pesto
Servings: 8 depending on how it's used.
Calories: 201kcal
Ingredients
- 4 cups mixed fresh herbs, chopped parsley, basil, thyme, sage (see notes)
- 1/2 cup raw walnuts, roughly chopped can sub pine nuts
- 1 lemon, juiced
- 4 small garlic cloves use fewer if they are not small
- 4 tbsp white miso this is the milder type of miso
- 1/2 cup olive oil
Instructions
- Place the 4 cups mixed fresh herbs, chopped, 1/2 cup raw walnuts, roughly chopped, and 4 small garlic cloves in a food processor and blend until everything is finely ground.
- Add in the 4 tbsp white miso and 1 lemon, juiced and continue to blend into a paste consistency.
- Gradually add in the 1/2 cup olive oil with the processor running, and run the processor for a minute or so, to get a smooth, green consistency. See notes.
- Use right away, or refrigerate covered for a week or more, to use as you like. The flavor only gets better. See post for additional tips and suggestions for using.
Notes
Fresh herbs- You can tailor this to your liking. For example, if you do not like sage, which is stronger, you can simply leave it out and increase the others.
Blending- because this "pesto" contains miso, which is a fermented bean paste, you will not achieve a runny consistency like you may have if making homemade pesto. The fiber and substance of the miso is thick and will not allow for a runny consistency. Take note.
Nutrition
Calories: 201kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 335mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin C: 48mg | Calcium: 60mg | Iron: 2mg | Magnesium: 32mg | Net Carbohydrates: 4g