Vegan Miso-Sesame Parsley Lemon Pesto
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Learn more →Ingredients
6 servings
- 2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
- 3 tbsp raw sesame seeds
- 2 tbsp white miso paste
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 cloves garlic, roughly chopped
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 1–2 tbsp water, as needed to thin
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Add the raw sesame seeds to a small dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely — they can brown quickly. Transfer immediately to a plate to cool for 2 minutes.
- 2
Combine the parsley, toasted sesame seeds, white miso paste, lemon juice, lemon zest, garlic, ground ginger, black pepper, and red pepper flakes (if using) in a food processor or blender. Pulse 8–10 times until the parsley is roughly broken down and the mixture looks coarsely chopped.
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