This easy vegan pesto is just as good as a classic basil pesto…without the cheese! It adds big flavor to sandwiches, pizza, pasta, and more.
- 1/2 cup unsalted pine nuts, cashews, or walnuts*
- 1 tablespoon light miso paste
- 2 medium garlic cloves, peeled
- 2 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
- In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In food processor**, combine all ingredients except the olive oil. Turn on the food processor and gradually pour in the olive oil. Stores for about 1 week in the refrigerator and several months frozen.
*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts.
**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.
- Category: Sauce
- Method: Mixed
- Cuisine: Italian
Keywords: vegan pesto