A umami-packed twist on the classic pesto, this Miso Pesto is quick, easy incredibly delicious. Toss with pasta, spread it on sandwiches and toast, drizzle it on pizza, use as a dipping sauce for dumplings or use as a sauce for stir fries!
Ingredients for Miso Pesto
This vegan pesto recipe is made with simple ingredients and easily customizable.
- Spinach: I love spinach because it’s mild in flavour but you could also use kale or any dark leafy greens.
- Herbs: I used cilantro and parsley, but basil is incredibly delicious as well.
- Pine nuts: Adds texture and creaminess. Cashews or any nut/seed will work here.
- Miso paste: I used awase miso (mixed miso), but white miso can be used.
- Nutritional yeast: optional, but adds extra flavour and cheesiness.
- Garlic: raw or roasted!
- Lemon juice: for some tang.
- Grapeseed oil: or any neutral flavoured oil.
- Ice: keeps the pesto beautifully bright green.
I’ve also been adding in a touch (about 1 tsp) of sesame or perilla oil for a little bit of a different flavour each batch.
How to Make Miso Pesto
Homemade pesto is incredibly easy and yet, so rewarding. While you can just throw everything in a blender or food processor, blanching the greens first will help preserve that beautiful colour. If you’re using the whole batch right away, feel free to skip it!
- Blanch (optional): Bring a pot of water to a boil. Add the spinach and herbs for 5 seconds. Quickly shock with ice water and strain. Squeeze out as much of the liquid as you can.
- Blend: add the spinach, herbs, pine nuts, garlic, ice cube, miso paste, nutritional yeast, lemon juice, grapeseed oil, aroma oils (if using), salt and pepper to a blender. Blend until desired consistency. If you prefer more texture, you can pulse blend it in a food processor.
- Season: Taste the pesto and add any additional seasonings to your liking. The pesto is ready to be used!
- To store: Transfer to a air tight container. Drizzle a bit of neutral oil on top to preserve colour and keep in the fridge for up to 6-7 days, or in the freezer for up to 3 months.
How to Store Pesto and Keep it Green
- Fridge: Keep in a air tight container covered in the fridge for up to 7 days.
- Freeze: Pour into ice cube trays and freeze. Once frozen, store in freezer safe bags.
Ways to Serve Miso Pesto
- toss with pasta or noodles
- spread on toast
- add to sandwiches
- drizzle over pizza
- dollop over vegetables
- drizzle on roasted potatoes
- use for stir fries
- fried rice
- dip for dumplings
SAVE IT FOR LATER! ↓
If you recreate this Miso Pesto recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Miso Pesto
Ingredients
- 2 (80 g) cups spinach
- 2 cups (36 g) herbs of choice*
- 1/4 cup (30 g) pine nuts**
- 2–3 (9 g) garlic cloves
- 1 (30 g) ice cube
- 1 1/2 tbsp (30 g) miso paste (I used awase miso)
- 1 tbsp (7 g) nutritional yeast, optional
- 1 tbsp (15 g) lemon juice
- 1/3 cup grapeseed oil
- 1 tsp perilla oil, optional
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Blanch (optional): Bring a pot of water to a boil. Add the spinach and herbs for 5 seconds. Quickly shock with ice water and strain. Squeeze out as much of the liquid as you can.
- Blend: add the spinach, herbs, pine nuts, garlic, ice cube, miso paste, nutritional yeast, lemon juice, grapeseed oil, aroma oils (if using), salt and pepper to a blender. Blend until desired consistency. If you prefer more texture, you can pulse blend it in a food processor.
- Season: Taste the pesto and add any additional seasonings to your liking. The pesto is ready to be used!
- To store: Transfer to a air tight container. Drizzle a bit of neutral oil on top to preserve colour and keep in the fridge for up to 6-7 days, or in the freezer for up to 3 months.
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I made this pesto twice this week for my family and it is sooooo flavorful and delicious!!!! I used basil and pistachios for the pesto base, and served it with Lisa’s scissor cut noodles. Everyone was complimenting the great flavor. In the end everyone was scraping and licking their plates to finish this pesto. Its SO GOOD!
This was one of the first of Lisa’s recipes I tried to make. It was so unique and the pictures looked so delicious on Instagram, I had to try making it. I didn’t have pine nuts so I used sunflower seeds, no herbs, but included everything else in the recipe. It was sooo good I put it on everything I ate that day. A little salty, umami, and fresh at the same time. It added a new twist to the same old foods I was used to before!
I love pesto and I love miso so once I saw this recipe I knew I had to try it!
I would have never thought to make pesto with an umami flavor like miso but they pair so well together! The steps were super easy to follow and I love that I was able to blend everything all in one cup and it was done! I just added a little extra roasted garlic to mine. And not to mention the color is beautiful!
The miso gives a rich, umami (savory) flavor to the traditional pesto. It completes pesto. It gave me this wonderful comfort and satisfaction in every bite! If you are new to miso or hesitant to use it, you should allow yourself to experience this ingredient and try this recipe out!! What do you have to lose? 😉
I’ve only tried a few of Okonomi Kitchen’s recipes but it’s evident how absolutely creative Lisa is! They also make plant based living or just cooking in general incredibly simple, accessible, and adventurous!! (AND DELICIOUS!) And this recipe is one of those. I appreciate how it gives you a sense of freedom and adventure in choosing flavors/ingredients you prefer and using what you have access to! Or if you want to follow along, they make sure to give you the resources you’d need.
My version was: red miso, basil, and cashews. I did not have grapeseed oil and I was nevertheless content with it.
Also I enjoy anything with miso, so this was perfect for me. 😀
I tried this one yesterday and it was so easy and delicious! I’ll definitely make this again
So yummy! Made this with penne and broccoli and it was so beautifully bright green and tasty! Also super easy recipe and reignited my love for miso!
I don’t think I can praise this recipe enough. So easy. So delicious!