Vegan Basil Pesto
Basil plant from last summer (2020). RIP.
Basil plant from summer 2019!
Vegan Basil Pesto
This pesto is simply made vegan by swapping out traditional parmigiano-reggiano for miso paste (a tip I picked up in culinary school!). I generally prefer to use toasted walnuts over any other nut, but feel free to sub pine nuts or even pecans. Whatever you decide to use, make sure you toast the nuts! It makes all the difference.
Prep time:
Cook time:
Total time:
Yield: about 3/4 cup
Ingredients:
1 large bunch basil leaves
1/2 teaspoon sea salt + more to taste
1 tablespoon white mellow miso paste
1/4 cup extra virgin olive oil
1 large garlic clove
1 to 2 tablespoons of lemon juice
1/2 cup toasted walnuts
Directions:
Combine walnuts, garlic, salt, miso and 1 tablespoon lemon juice in the bowl of a food processor and pulse until coarse paste forms.
Add basil leaves to food processor, and with the motor running, stream in olive oil slowly until emulsified.
Season with salt and lemon juice.
Top with a thin layer of olive oil before storing in the fridge (this will help to retain the top layer’s nice green color longer).
