Description
A delicious recipe for superfood Walnut Pesto! A tasty vegan walnut pesto recipe made with power greens, walnuts, garlic, miso paste, and olive oil. Vegan!
Ingredients
Units
Super Food Walnut Pesto Recipe: ( 4-6 servings)
- 1 cup walnuts, toasted for better flavor.
- 1/4 cup extra virgin olive oil
- 2 tablespoons white miso paste
- 1–2 garlic cloves, start with one
- 2–4 tablespoons water (see notes)
- 2–3 cups baby power greens (baby kale, arugula, spinach, or chard)
- 1 cup fresh herbs: basil, Italian parsley or cilantro
- squeeze of lemon to taste
- salt and pepper to taste
Instructions
- Place walnuts, miso paste, olive oil, and garlic into a food processor and pulse repeatedly. Add the power greens and herbs pulse. Add 2 tablespoons of water, pulse, and adjust consistency by adding more water if you like.
- Taste: add salt and pepper along with a squeeze of lemon, pulse, and taste again.
Notes
Walnut Pesto keeps for 4 days in the refrigerator in an airtight container. Or freeze ( cover with a layer of lemon juice or olive oil to prevent discoloration) for up to 3 months.
Feel free to add parmesan cheese for extra richness.
For a unique twist, add 1 tablespoon of toasted sesame oil- it works great with the miso paste! Use one less tablespoon of olive oil.
The water will create a creamy consistency, which is great for coating noodles. For a traditional pesto texture, feel free to use more olive oil.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 0.4 g
- Sodium: 1.8 mg
- Fat: 8.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 3 g
- Fiber: 1.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg
