Ingredients

1 cup packed basil leaves
1/4 cup walnuts
1-2 cloves garlic
3 tbsp – 1/4 cup olive oil
1 tbsp lemon juice
1 tsp white miso paste

Method

1. Add all ingredients into a blender of food processor.
2. Blend until well combined. You may need to stop the machine to scrape down the sides once or twice.

Notes:

1. Walnuts are substituted well by toasted pine nuts, cashews, or sunflower seeds. Use whatever you enjoy and have on hand.
2. Miso is what gives this recipe the fermented, salty, nutty flavour that parmesan cheese would typically give in a basil pesto. I have seen many recipes that use nutritional yeast as the cheese substitute, but I find that the flavour tastes too much like the fake Kraft Dinner or cheddar popcorn cheese powder, and doesn’t pair well with this type of recipe.
3. If you like a more lemony and fresh pesto, feel free to add more lemon juice. Keep in mind that lemon juice makes chlorophyl (the compound that makes plants green) look less vibrant. If you are serving to guests or care about the bright green colour of your pesto, then I recommend making this recipe just before serving.