Miso Pesto

Ingredients

Basil leaves

2 cups, packed

Pine nuts

1/3 cup, toasted

Garlic cloves

2, peeled

Miso paste

1/4 cup

Parmesan cheese

1/2 cup, grated

Olive oil

1/2 cup

Lemon juice

2 tablespoons, freshly squeezed

Salt

to taste

Black pepper

to taste

Instructions

1. In a food processor, combine the packed basil leaves, toasted pine nuts, peeled garlic cloves, miso paste, and grated Parmesan cheese. Pulse until the ingredients are well combined and finely chopped, scraping down the sides as necessary.
2. With the food processor running, slowly drizzle in the olive oil. Continue to blend until the pesto reaches your desired consistency, whether you prefer it chunkier or smoother.
3. Add the freshly squeezed lemon juice, salt, and black pepper. Pulse a few more times to incorporate the seasoning, tasting and adjusting the salt and pepper as needed to suit your palate.
4. Transfer the miso pesto to a clean jar or airtight container. It can be stored in the refrigerator for up to one week, although its flavors will deepen over time.
5. Serve your miso pesto as a spread on crusty bread, tossed with al dente pasta, or drizzled over grilled vegetables or meats to add a burst of flavor.