Pumpkin Seed Miso Pesto

• A twist on classic pesto, this recipe replaces pine nuts with Creative Koji's pumpkin seed miso, adding a rich, umami depth that elevates this versatile sauce.

  Ingredients:

  • 2 cups fresh basil leaves, packed

  • 2 tablespoons Creative Koji's pumpkin seed miso

  • 1/2 cup extra virgin olive oil

  • 2 cloves garlic

  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

  • 1 tablespoon lemon juice

  • 1/4 teaspoon freshly ground black pepper

  Instructions:

  1. Prepare Ingredients: Rinse and pat dry the basil leaves. Peel the garlic cloves.

  2. Blend: In a food processor, combine the basil leaves, garlic, and Creative Koji's pumpkin seed miso. Pulse until the basil and garlic are finely chopped.

  3. Add Cheese and Oil: Add the grated Parmesan (or nutritional yeast) and lemon juice. With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency.

  4. Season: Add black pepper to taste and pulse once more to combine.

  5. Serve: Transfer the pesto to a jar or bowl. Use immediately, or store in an airtight container in the refrigerator for up to a week.

  Tips for Use:

  • Toss with pasta for a quick, flavorful meal.

  • Spread on toast or sandwiches.

  • Use as a dip for fresh veggies.

  • Stir into soups for added umami richness.