[[ recipeID=recipe-8loop9k4e, title=Vegan Miso Pesto ]] 


Vegan Miso Pesto


Pesto is an Italian herbaceous sauce made with basil, pine nuts, garlic, olive oil and parmesan cheese. These simple ingredients come together to create a bright, flavorful sauce that can be used in a multitude of ways!

To make this dairy-free & vegan we removed the parmesan cheese from the recipe. Parmesan adds a salty, umami layer of flavor to the sauce, so naturally we knew it would be a great fit for substitution with miso paste! By using miso paste instead of parmesan cheese we get all the salty, umami flavor imparted from the miso paste along with the fermented goodness of miso as well. We selected Miso Master Organic Mellow White Miso paste with its light color and subtle flavors to bring this dish together! Miso paste is easily interchangeable in most recipes and this recipe is easily made soy-free by using our Chickpea Miso paste instead.

Pesto is so versatile it can be used as a dip for breadsticks, on pasta, tossed with roasted veggies (shown here on portobello mushrooms) or even as a spread for a sandwich. I love using pesto on a veggie meatball sandwich - it takes it to a whole new level!

Servings: 1 cup

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins




  • 1 cup Basil (fresh & tightly packed)
  • 2 cloves Garlic (Peeled)
  • ¼ cup Walnuts or Pine Nuts (toasted)
  • ¼ cup Parsley (fresh & de-stemmed)
  • 3 tablespoons Mellow White Miso or (Chickpea Miso for soy free)
  • ¼ cup Olive Oil (use more as needed for desired consistency)


  1. Combine first 5 ingredients in a blender or food processor.
  2. While running the blender or food processor; slowly trickle olive oil into the machine until you have reached the desired consistency.


If you have any leftovers they will stay good in the refrigerator for 2 days. You can freeze pesto using an ice cube tray and keep it for future uses. Frozen it will still be great for about 2 months.