Pesto without the cheese? It's possible, and it's also delicious. Miso's umami replaces the salinity of Parmesan. Spread this vegan pesto on a sandwich, pizza, or toss it into pasta with some reserved pasta cooking water for a quick vegan pesto sauce.
¼ cup pine nuts
2 tablespoons white miso
½ teaspoon lemon zest (from 1 lemon)
1 cup fresh basil leaves
¼ cup olive oil
How to Make It
Combine pine nuts, miso, and zest in a food processor; process until finely chopped and combined. Add basil, pulse until combined, 4 to 5 times. With processor running, slowly add ¼ cup of the oil; process until well combined, about 30 seconds. Set aside.