Vegan Garden Pesto With Miso and Mixed Herbs Recipe

Serious Eats
Serves: 3 Save

Ingredients (10)

  • 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

Learn how to make this recipe at Serious Eats

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