Spinach-Miso Pesto
Submitted by germany51
Spinach and basil blended with toasted walnuts, olive oil, and umami-rich miso paste. A dairy-free, vegan pesto that’s ready in 25 minutes and keeps for a week in the fridge.
YIELD
1 cupPREP
15 minCOOK
10 minREADY
25 minMiso replaces the Parmesan in this clever pesto, and honestly, you might never go back.
The fermented soybean paste brings deep umami saltiness that does the same job cheese would, but without any dairy.
Steamed spinach and fresh basil get blended with toasted walnuts and olive oil into a rough, vibrant paste that clings to hot pasta like it was born for it.
Five ingredients, 25 minutes, and it stores in the fridge for up to a week.
Kitchen Tips
- Toast the walnuts until fragrant, about 3 minutes. Raw walnuts taste flat and slightly bitter in pesto.
- Remove as much moisture from the steamed spinach as possible. Wet spinach makes a watery, thin pesto that won’t cling to anything.
- Keep the texture rough. Over-blending turns it into baby food. You want some walnut bits for texture.
- Any variety of miso works here. White miso is milder and sweeter; red miso is funkier and saltier. Pick based on your mood.
Variations
- Toss with hot spaghetti or linguine for a quick weeknight dinner.
- Spread on crostini or use as a sandwich spread for earthy, savory depth.
- Thin it with a splash of pasta water and use it as a dipping sauce for roasted vegetables.
Ingredients
Directions
Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350℉ (180℃) for 3 minutes.
Set aside.
Steam spinach until just wilted.
When cool enough to handle, remove excess moisture with paper towels or a salad spinner.
Blend spinach, walnuts and remaining ingredients in a food processor or blender until the mixture resembles a rough paste.
Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.
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