Gracious Vegan Basil Pesto

By the Gracious Vegan

It was a great day about a year after I turned vegan when I found the secret to pesto without Parmesan cheese. It’s miso. That subtle nutty, umami flavor was at last achieved! I will be forever grateful to the Candle Café Cookbook for this discovery. I tweaked their recipe over the years and now claim this as my own.

Place in a food processor and chop

  • 2 garlic cloves

Add remaining ingredients and process until desired smoothness is achieved.

  • 3 cups fresh basil leaves, rinsed and patted dry
  • ½ cup fresh parsley leaves, rinsed and patted dry
  • ¼ cup raw or roasted walnuts, raw or roasted pine nuts, or roasted cashews
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon white or mild yellow miso
  • ¼ teaspoon salt

Timing: About 20 minutes

Nutrition: Mostly whole-food


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