Parsley Miso Pesto Pasta

Name: Parsley Miso Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup Fresh Parsley (leaves only; packed); 2 cloves Garlic (peeled ); 1/4 cup Pine Nuts; 1/4 cup Parmesan Cheese (freshly grated); 1 tbsp White Miso; 1 tbsp Lemon Juice; 1 tsp Italian Chili Oil (optional); 1/4 cup Extra Virgin Olive Oil (adjust as needed); 8 oz Pasta (I used Cavatappi ); 2 tbsp Parmesan Cheese (freshly grated to serve); 1 tsp Extra Virgin Olive Oil (optional drizzle to serve)

4 steps

Prep:10minCook:10min

I love using leftover fresh herbs to make pesto! This one has a little extra burst of flavor with the addition of white miso.

Updated at: Sat, 23 Nov 2024 21:13:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories870.2 kcal (44%)

Total Fat45.1 g (64%)

Carbs94.5 g (36%)

Sugars6.2 g (7%)

Protein24.5 g (49%)

Sodium585.9 mg (29%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupFresh Parsley

leaves only, packed

2 clovesGarlic

peeled

¼ cuppine nuts

¼ cupparmesan cheese

freshly grated

1 Tbspwhite miso

1 Tbsplemon juice

1 tspChili Oil

Italian, optional

¼ cupExtra Virgin Olive Oil

adjust as needed

8 ozPasta

I used Cavatappi

2 TbspParmesan Cheese

freshly grated to serve

1 tspExtra Virgin Olive Oil

optional, drizzle to serve

Instructions

Pesto

Step 1

Add all pesto ingredients to a food processor except for the oils. Pulse several times until ingredients are broken into smaller pieces.

Step 2

With the food processor running, drizzle in the optional chili oil and olive oil so it emulsifies with the other ingredients. Scrape the pesto down from the sides of the food processor with a rubber spatula as needed. Add in more olive oil if needed to get the desired consistency.