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Vegan Garden Pesto with Miso and Mixed Herbs
Ingredients
  • 1 cup lightly packed cilantro leaves (about 1 ounce; 30g)
  • 1 cup lightly packed basil leaves (about 1 ounce; 30g)
  • ¾ cup lightly packed parsley leaves (about ¾ ounce; 20g)
  • ¼ cup lightly packed mint leaves (about ¼ ounce; 10g)
  • ¼ cup shelled pistachios or walnuts (1 ounce; 35g)
  • 1 small to medium clove garlic, roughly chopped
  • 1 ½ teaspoons (7ml) miso
  • ½ cup (120ml) extra-virgin olive oil, plus more if desired
  • 2 teaspoons (10ml) fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
Steps
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