15 min
~1.5 cup servings
A satisfying and straightforward vegan pesto. Umami-rich miso replaces equally umami-rich parmesan, minus the dairy. If you’re on a budget, opt for sunflower seeds. If you’re feeling fancy go for pine nuts. If your pockets are bulging splurge on pistachios. To better preserve the flavor and color of this decadent spread, blanch your basil before blending it: Prepare large bowl of ice water and bring a large pot of water to boil. Place your basil leaves in a sieve and dunk them into the boiling water for 15 seconds making sure to stir them so they blanch evenly. Swiftly remove them from the boil and sink them into the ice water until you’re ready to blend your pesto. Shout out to Marché Soupson owner Leyenda Lee for A. making the best (parmesan-based) pesto to exist (vetted by a Sicilian) and B. proving the importance of blanching basil for pesto.
Ingredients
- 3 cups basil (packed)
- 1/2 cup olive oil
- 1/3 cup toasted sunflower seeds, pine nuts or pistachios
- 1 tablespoon shiro miso paste
- 1 tablespoon nutritional yeast
- 1 small garlic clove
- S&P to taste at end
- * Best if made with a food processor, magic bullet or very large mortar and pestle
Preparation
- Toast nuts or seeds in a dry pan over low-medium heat for 7 – 10 minutes, shaking pan halfway
- Combine all ingredients in food processor, magic bullet or mortar and pestel
- Pulse / grind to desired pesto-like consistency
- Add salt & pepper to taste