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. 

Carina Wolff7 Comments