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.

How to Make It

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.

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