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Miso Pesto

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5 from 5 reviews


Units Scale
  • 2 (80 g) cups spinach
  • 2 cups (36 g) herbs of choice*
  • 1/4 cup (30 g) pine nuts**
  • 23 (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


  1. 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. 
  2. 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. 
  3. Season: Taste the pesto and add any additional seasonings to your liking. The pesto is ready to be used!
  4. 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.