Creamy Cashew Kale Pesto with Miso
I've been putting miso in my pesto ever since I saw it in Bon Appétit Magazine, and I decided to finally give it its own page on my blog, since I post it so much. This pesto is garlic free, and the miso helps give it a special umami flavor so that the garlic isn't necessary. You will fall in love with this pesto, trust me.
- 1 cup kale leaves
- 1/2 cup basil leaves
- 2 tablespoons raw cashews
- 1 teaspoon miso paste
- Juice of 1 medium lemon
- 2 tablespoons olive oil
Just blend together until smooth! I use this pesto in pastas, on toast, on veggies, in tacos, even in salads as a dressing.
To make as a dressing, just mix in some apple cider vinegar.