Miso Pesto

Seriously, put it on everything!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Matthew Cetta


  • 2 Cups Tightly Packed Basil Leaves
  • 4 Cloves Garlic Peeled,
  • 1/2 Cup Pine Nuts
  • 1/2 Cup Parsley Leaves
  • 2 Tablespoons White Miso
  • 1/2 Cup Extra Virgin Olive Oil


  1. Dry toast pine nuts in a skillet over medium heat until lightly browned (about 5-7 minutes). Remove from heat and let cool.
  2. Add basil, garlic, pine nuts, parsley, and miso to a food processor and puree.
  3. While the processor is running, slowly drizzle in olive oil.

Recipe Notes

Pesto can store in an air tight container for 2 weeks