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Walnut Miso Basil Pesto

vegan walnut miso basil pesto recipe jay halford plant based cooking course

Recipe:

Walnut Miso Basil Pesto

This fresh, homemade vegan basil pesto tastes like summer and is so delicious. You can stir it into your pasta, drizzle it on a salad, and smear it on a pizza or sandwich for a soy-free, gluten-free and vegan alternative to normal pesto. Much healthier and no less awesome. I use this recipe a lot with salads and for all kinds of snacks and main dishes.

Makes 8 servings
Total Time: 5min

Ingredients

  • 100g fresh basil (I use sweet basil, also called Italian basil)
  • 120g walnuts (raw or lightly toasted)
  • 2 cloves garlic (peeled and roughly chopped)
  • 2 tablespoon white miso 
  • 20g nutritional yeast
  • 150ml of water 
  • Salt and pepper to taste
  • Juice of ½ lemon

Method

  • Place all ingredients, except the water, in a food processor.
  • With the motor running, drizzle in the water until you have a coarse but grainy and consistent paste. Check seasoning and add more pepper and salt if needed.
  • Keep in an airtight jar for up to 5 days in the refrigerator. You can also freeze the pesto for several months – thaw before using.

Equipment needed:

Download Recipe PDF

Walnut Miso Basil Pesto