Instructions

• Measure and prepare all ingredients: 1/2 cup walnuts (51 g), 2 cups fresh basil leaves (no stems; 44 g), 3 garlic cloves minced (13 g), 2 tablespoons white miso (37 g), 2 tablespoons lemon juice (23 g), 1/2 teaspoon fine sea salt (3 g), 2 tablespoons olive oil (20 g), and 1/4 cup water (2 oz).
• Put the walnuts into a blender or food processor and pulse a few times to break them down.
• Add the basil leaves, minced garlic, white miso, lemon juice, fine sea salt, olive oil, and the 1/4 cup water to the blender.
• Blend until very smooth, stopping once or twice to scrape down the sides with a spatula and to ensure an even texture.
• Taste and adjust seasoning as needed (for example, more lemon for brightness or a small amount of water to thin). If you add anything, add in small amounts and blend briefly between additions.
• Serve immediately over pasta or on pizza, or transfer to an airtight container and refrigerate for up to 1 week. The pesto will thicken when chilled—stir before using.