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Vegan Miso Pesto

Photo: Brian Woodcock; Styling: Claire Spollen

Serves 6 (serving size: about 2 tbsp.)

Traditional pesto calls for a variety of cheeses. This vegan version skips the cheese and instead calls for white miso, which is sweeter than yellow miso. You can find miso in the refrigerated section of your grocery store by the produce. If your larger supermarket doesn't carry white miso, look for it in a local Asian market. We love this pesto served over pasta, spread on pizza dough, and added to a veggie sandwich. Try tossing a few spoonfuls with a tray of roasted vegetables just after cooking, or alongside raw veggies as a flavorful dip. The possibilities are endless.


  • 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.