Miso Pesto, a Quick Umami Twist on Classic
A quick, creamy miso pesto made with basil, walnuts and shiro miso. Big umami flavour, ready in minutes and perfect for weeknight pasta.
Servings: 4 people
Calories: 648kcal
Equipment
- Blender or food processor, or pestle and mortar
- Large pot for boiling pasta
- Frying pan
- Tongs
- Measuring spoons
- Kitchen scales
Ingredients
Pesto:
- 1 –2 cloves garlic
- 60 g walnuts
- 2 teaspoon shiro miso
- 15 g nutritional yeast
- 100 ml olive oil
- 15 g plant butter
- 40 g basil
- Pinch of salt
Pasta:
- 320 g spaghetti
- 2.5 –3L water
- 2.5 –3 teaspoon salt
Garnish:
- Fresh basil or thyme
- Cashew parmesan
Instructions
- Add all pesto ingredients to a blender or food processor and blend until smooth or slightly textured.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Warm the pesto in a frying pan over medium heat, then stir in about half a cup of pasta water to loosen and emulsify.
- Transfer the cooked pasta directly into the pan and toss until evenly coated.
- Serve immediately with cashew parmesan and fresh herbs.
Notes
- Use shiro miso for a mild, balanced flavour. Darker misos will make the pesto saltier and stronger.
- Blend less for a rustic texture or more for a smooth, creamy sauce.
- Add pasta water gradually until you reach your preferred consistency.
- Warm your serving bowls to keep the sauce silky and prevent it from thickening.
- Store leftover pesto in the fridge for up to 4 days or freeze in portions for up to 2 months.
- Swap walnuts for cashews, almonds or sunflower seeds if needed.
Nutrition
Serving: 1 serve | Calories: 648kcal | Carbohydrates: 65g | Protein: 15g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Sodium: 1637mg | Potassium: 363mg | Fiber: 5g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
