Pumpkin Seed Miso Pesto
A twist on classic pesto, this recipe replaces pine nuts with Creative Koji's pumpkin seed miso, adding a rich, umami depth that elevates this versatile sauce.
Ingredients:
2 cups fresh basil leaves, packed
2 tablespoons Creative Koji's pumpkin seed miso
1/2 cup extra virgin olive oil
2 cloves garlic
1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Instructions:
Prepare Ingredients: Rinse and pat dry the basil leaves. Peel the garlic cloves.
Blend: In a food processor, combine the basil leaves, garlic, and Creative Koji's pumpkin seed miso. Pulse until the basil and garlic are finely chopped.
Add Cheese and Oil: Add the grated Parmesan (or nutritional yeast) and lemon juice. With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency.
Season: Add black pepper to taste and pulse once more to combine.
Serve: Transfer the pesto to a jar or bowl. Use immediately, or store in an airtight container in the refrigerator for up to a week.
Tips for Use:
Toss with pasta for a quick, flavorful meal.
Spread on toast or sandwiches.
Use as a dip for fresh veggies.
Stir into soups for added umami richness.