Capsaicin Free Miso-Sesame Mint Pistachio Pesto
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Learn more →Ingredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- ½ cup dry-roasted pistachios, shelled
- 1 tbsp white miso paste
- 1 tsp toasted sesame oil
- 1 clove garlic
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ⅓ cup extra virgin olive oil
- 1–2 tbsp water, as needed (optional)
Instructions
- 1
Add the mint, basil, pistachios, miso paste, sesame oil, garlic, lemon juice, salt, and pepper to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
- 2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto comes together into a thick, slightly textured paste that holds its shape on a spoon. Scrape down the sides with a rubber spatula and pulse once or twice more to incorporate any stray herbs.
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