Vegan Garden Pesto With Miso And Mixed Herbs Recipe

• 1 cup lightly packed cilantro leaves (about 1 ounce; 30g)
• 1 cup lightly packed basil leaves (about 1 ounce; 30g)
• 3/4 cup lightly packed parsley leaves (about 3/4 ounce; 20g)
• 1/4 cup lightly packed mint leaves (about 1/4 ounce; 10g)
• 1/4 cup shelled pistachios or walnuts (1 ounce; 35g)
• 1 small to medium clove garlic, roughly chopped
• 1 1/2 teaspoons (7ml) miso
• 1/2 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

1. In a food processor, pulse together cilantro, basil, parsley, mint, nuts, garlic, and miso until finely chopped, about 20 pulses, scraping down sides of the processor bowl about halfway through. With the machine on, drizzle in olive oil and lemon juice; add more oil if you desire a thinner sauce. Season with salt and pepper (be careful, as miso is also salty).
2. The pesto can be refrigerated in an airtight container for up to 2 days.

cilantro, basil, parsley, lightly packed mint, pistachios, clove garlic, miso, extravirgin olive oil, kosher salt

Taken from www.seriouseats.com/recipes/2016/07/herb-garden-pesto-vegan-miso-recipe.html (may not work)