Nutty Basil Pesto

This Nutty Basil Pesto reimagines the traditional Italian sauce by incorporating brown rice miso for a deep, savory umami depth that complements the bright, fresh notes of basil. The addition of toasted pine nuts provides a luxurious, buttery texture and rich flavor profile, while fresh lemon juice cuts through the richness to keep the sauce light and vibrant. This versatile condiment is perfect for tossing with pasta, spreading on artisan bread, or using as a flavorful base for grain bowls. It comes together quickly in a food processor, making it an easy weeknight addition to any meal. The vegan and vegetarian-friendly ingredients ensure everyone at the table can enjoy this aromatic, herbaceous delight. Store in the fridge for up to a week or freeze for longer preservation.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 69.0

Dietary: Gluten-free, Vegetarian

Description

This Nutty Basil Pesto reimagines the traditional Italian sauce by incorporating brown rice miso for a deep, savory umami depth that complements the bright, fresh notes of basil. The addition of toasted pine nuts provides a luxurious, buttery texture and rich flavor profile, while fresh lemon juice cuts through the richness to keep the sauce light and vibrant. This versatile condiment is perfect for tossing with pasta, spreading on artisan bread, or using as a flavorful base for grain bowls. It comes together quickly in a food processor, making it an easy weeknight addition to any meal. The vegan and vegetarian-friendly ingredients ensure everyone at the table can enjoy this aromatic, herbaceous delight. Store in the fridge for up to a week or freeze for longer preservation.

Ingredients

5 cup Basil leaves; tightly packed
1/2 cup Pine nuts
3/4 cup Olive oil
2 tbsp Miso, brown rice
3 tbsp Lemon juice; freshly squeezed
3 cloves Garlic; peeled

Directions

1
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then set aside to cool.
2
Place the tightly packed basil leaves, cooled pine nuts, peeled garlic cloves, and brown rice miso into the bowl of a food processor fitted with the metal blade.
3
Pulse the mixture several times to chop the ingredients roughly, scraping down the sides of the bowl as needed.
4
With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture emulsifies into a smooth, creamy sauce.
5
Taste and adjust seasoning if necessary, then transfer the pesto to a serving bowl or storage container.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 69.0kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 8.1g3%
Dietary Fiber 4.8g20%
Sugars 0.9g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze in an ice cube tray or small jar for up to 3 months. To prevent oxidation, you can pour a thin layer of olive oil over the top before sealing.

**Substitutions:** If pine nuts are too expensive or unavailable, you can substitute with walnuts, almonds, or cashews. Toast them first for the best flavor. You can also swap brown rice miso for white miso for a milder taste.

**Tips:** For a brighter green color, blanch the basil leaves in boiling water for 10 seconds and then shock them in an ice bath before blending. Pat them dry thoroughly to avoid diluting the sauce.

Keywords: pesto, basil, pine nuts, miso, vegan, vegetarian, italian, sauce, condiment, herb, garlic, olive oil, lemon juice, umami, pasta topping, fresh, homemade, dairy free, quick meal, flavorful

Read it online: https://www.chefs-mate.com/recipe/nutty-basil-pesto/