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Sun-Dried Tomato, Miso, and Basil Pesto
Miso is the key ingredient in this pesto recipe, making it "cheesy" and flavorful without all the dairy!
Course
Appetizers, Condiment, Snack
Cuisine
Gluten-Free, Italian, Vegan
Keyword
sun-dried tomato pesto, vegan pesto recipe
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
servings (1/2 cup)
Calories
898
kcal
Author
Anjali Lalani
Ingredients
5
cups
fresh basil
1
cup
sun-dried tomato
, see notes below
1/4
cup
pine nuts
1
cup
walnuts
3/4
cup
white miso paste
1/2 - 3/4
cup
olive oil
6
cloves
garlic
minced
freshly ground black pepper
salt
Instructions
Add all the ingredients to a
food processor
. Add more or less oil depending on desired consistency.
Process until smooth.
Season with salt and pepper to taste.
Store in the fridge for 2-3 days or for longer in the freezer in a
freezable deli container
.
Notes
S
u
n-dried tomatoes -
I use the ones that come in a jar. If so, be sure to drain out the sun-dried tomatoes in a strainer as best as possible, then measure and add in with the rest of the ingredients.
Each
serving size
below is 1/2 cup prepared pesto.
Nutrition
Calories:
898
kcal
|
Carbohydrates:
48
g
|
Protein:
22
g
|
Fat:
74
g
|
Saturated Fat:
8
g
|
Sodium:
2657
mg
|
Potassium:
1782
mg
|
Fiber:
12
g
|
Sugar:
19
g
|
Vitamin A:
2490
IU
|
Vitamin C:
23.9
mg
|
Calcium:
199
mg
|
Iron:
8.4
mg