- 1 bunch basil, leaves picked (80g)
- 2 garlic cloves
- 1/4 cup (35g) pine nuts
- 1 tablespoon (6g) nutritional yeast flakes
- 1 teaspoon shiro miso
- 1/4 cup (60ml) olive oil
- 1/4 teaspoon sea salt flakes
- extra olive oil
- Place all ingredients in the bowl of a small food processor and process until coarse but blended. Process a bit more if you prefer a smoother pesto.
- Scoop pesto in a glass jar and top with extra olive oil. Cover with a tight lid and store in the fridge for up to 5 days.
Pine nuts can be expensive and can be easily swapped with cashew nuts. With cashew nuts, the pesto will be lighter will last only 3-4 days.
Nutritional yeast can be found at health shops or online grocers. If you can’t find it, it is okay to skip it in the recipe. You can slightly increase the miso quantity by another teaspoon to supplement.
Shiro miso is white or yellow miso. It is the mildest of all miso pastes with the least amount of fermentation and a sweet flavour that is perfect for adding a bit of umami flavour to your dish.