Miso Pesto

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Dairy Free - Gluten Free - Vegan

Another addition to my never ending love affair with pesto. I just can’t get enough of it, it’s so easy to make and endless options. A go to for me when I need a quick sauce – nuts, oil and greens/herbs and you’re pretty much set!I don’t know why exactly it took me so long to add miso to my pesto but boy am I ever glad I did! It adds such a nice flavour complexity and texture. I made this batch and in one day used it for both lunch and dinner. I put it on the beet noodles you see above and on some baked chicken breasts I made later that night, it’s so versatile.

So next time you’re serving up your favourite pasta, noodles, or maybe a sauce for your pizza, try this pesto out and let me know what you think!

 

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Miso Pesto

Dairy Free, Vegan Friendly Miso Pesto, with Pine Nuts and Spinach

  • Author: Tanya Bates

Ingredients

2 Tbsp of Shiro Miso Paste

1 Tbsp of Apple Cider Vinegar

1 Tbsp of Crushed Garlic

1/2 Cup of Avocado Oil (Or Extra Virgin Olive Oil)

1/4 Cup of Toasted Pine Nuts

1/4 Cup of Cilantro

2 Cups of Spinach

1/2 Tsp of Fine Grey Sea Salt

Pinch of Red Chilli Flakes

Notes

Combine all ingredients in blender and pulse for 15-20 seconds or until ingredients are combined and paste is formed

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