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Toss this vegan cilantro basil pesto with hot pasta, gnocchi, or rice. It has loads of fresh flavor that screams summer.
Embarrassing confession: After our first winter back in Iowa, basil brought me to tears.
I was in the grocery store when I saw its bright green leaves, grabbed a container, and breathed in its fragrance that is the scent of summer. The smell made my eyes misty with relief.
After months of shoveling and cold, this beacon seemed to say the worst was over (until next year).
Since then, a local grower with a greenhouse has started making basil available all winter long, which is like some kind of miracle. Every time I pick up a packet on an icy day, it feels like a flower has sprouted up from underneath piles of snow.
Even though I have year ’round access to basil, in the summer it’s especially savored. It’s the time when we’re swimming in it, and bags of it at the farmers market come cheap. It’s when basil explodes in gardens, aching to be picked.
And of course, the best way to use all of that basil is with big batches of pesto.
What I love about pesto is how much room there is for play.
- Basil can be replaced in part with cilantro or spinach.
- Garlic can be swapped with garlic scapes.
- Pine nuts are the standard, but pistachios or pumpkin seeds are my favorite. (And they’re cheaper too!)
- Other tasty nut options include walnuts, almonds, cashews, or hemp seeds.
- Depending on your salt proclivities, olives, jarred artichoke hearts, and/or sun-dried tomatoes are all tasty add-ins.
- Some people go heavy on olive oil, and some go light or oil-free.
Miso paste
There’s one non-traditional ingredient that is never missing from my cilantro basil pesto – white miso paste.
Miso paste is a fermented paste made from soybeans. It’s typically thought of as the main ingredient in miso soup. However, I use it anywhere I want added depth of flavor like cauliflower queso, vegan spinach artichoke dip, and cashew filling for stuffed squash blossoms.
Miso paste balances the floral quality of basil, and gives some saltiness, richness, and umami. (If you’d like even more cheesiness, add a tablespoon or two of nutritional yeast flakes.)
Vegan cilantro basil pesto
This is the recipe for my favorite vegan cilantro basil pesto.
Toss it with hot pasta, roasted gnocchi, or make pesto rice. Spread it on sandwiches or spoon it onto pizza. (I like to put tomato sauce on my pizza, and then add generous dollops of pesto all around the pie.)
It’s also wonderful tossed with roasted, steamed, or grilled vegetables like broccoli or green beans.
For this post, I topped pesto pasta with red wine-infused mushrooms, fresh tomato, and basil for garnish.
Vegan cilantro basil pesto
Ingredients
- 3 cups fresh basil leaves lightly packed
- 1 cup fresh cilantro rough stems removed, lightly packed*
- 3 cloves garlic
- 2 Tablespoons freshly squeezed lemon juice
- 1/2 cup shelled pistachios roasted and salted
- 2 teaspoons white miso paste
- 2 Tablespoons extra virgin olive oil
- Salt to taste
Instructions
- In a food processor, combine basil, cilantro, garlic, lemon juice, pistachios, and miso paste. Once fully combined, drizzle extra virgin olive oil through chute while the food processor is spinning, until it has become a smooth sauce. You may need to stop once or twice to scrape down the sides. Taste and add more salt, if needed. (Remember, both the miso paste and pistachios are salty.)
Notes
Nutrition
Now for some non-food news:
I was so excited to learn that David won first place in the Twin Peaks Festival film contest!
David is a huge fan of Twin Peaks. This film, which he wrote, directed, edited, and starred in was inspired by the cult TV show.
I have a small role in the film, and David even sewed my waitress costume for it. We shot the film at several locations, including one very cold, wet, and muddy night in a local hiking area.
If you like Twin Peaks, creepy short films, or vegan cherry pie, check it out!
Samantha says
July 29, 2015 at 9:34 amI love the addition of the pistachios! Great recipe!
Cadry says
July 29, 2015 at 11:57 amThanks, Samantha! Pistachios are often overlooked, but they add something special to dishes.
Jenna says
July 29, 2015 at 10:12 amI’m a huge pesto fan, make it at least once a week. I also always have miso paste in my pesto. It is the best cheese replacement for pesto in my opinion.
Cadry says
July 29, 2015 at 11:59 amAgreed! It really rounds out the savory quality of pesto.
Veganopoulous says
July 29, 2015 at 6:32 pmPesto is truly rock star. Congrats on the film too (love those shoes)!
Cadry says
July 30, 2015 at 9:15 amThank you! I bought the shoes from Moo Shoes in NYC last fall, but this was my first excuse to wear them. I love them, but I haven’t found the right outfit to go with them yet. I’d better remedy that before the summer season is over!
lysette says
July 30, 2015 at 8:20 amNo kidding David won, his short is awesome!!! Nailed it, I had butterflies! I’m so excited -and scared of it disappointing me- the third season. The locations were great, it felt like the west coast and the extended frames, the owl, choices from Badalamenti’s score. Thanks for sharing it, I’m all twitterpatted!
Cadry says
July 30, 2015 at 9:17 amOh, thank you so much! That’s going to make David really happy to hear your comment.
Jenn says
July 30, 2015 at 9:03 amPesto is one of my favorite things ever! I love to make mine with pepitas…they kind of give that cheesy flavor. I definitely want to try it with pistachios now…I would have never thought of that!
And being from the midwest myself, I totally feel your pain about the winter months!!
Cadry says
July 30, 2015 at 9:13 amOh, I love the idea of using pepitas! I don’t ever buy them, but I don’t know why. Whenever they are served at restaurants on tacos or whatnot, I always love them. Thanks for the suggestion! I’m going to pick some up.
I appreciate the winter empathy! Those cold months are far too long.
Laura Black says
July 30, 2015 at 1:34 pmI am a huge basil fan, too, that and rosemary! I always have these two in my garden, their fragrances transport me to another place! It’s fantastic. Thank you for sharing your uses for white miso paste. It’s inspiring and idea-provoking! 🙂
Cadry says
July 31, 2015 at 9:29 amOh, I love rosemary too. Even just the smell of it on my fingers makes me happy. I’m glad the miso trick was useful for you! Let me know if you try it out.
Amanda | Pickles & Honey says
July 30, 2015 at 6:14 pmVery cool video! I showed it to Aaron and he really liked the editing, especially the shot where “the Davids” (ha!) are crossing the bridge.
Cadry says
August 3, 2015 at 9:02 amThanks, Amanda! That’s so nice to hear. I love when the “other David’ appears from out of the darkness too.
Julia says
July 31, 2015 at 12:32 amOh! this looks tasty. I want to have this tomorrow. So I am going to start the preparation. thanks for sharing.
Cadry says
August 3, 2015 at 9:03 amThat’s great, Julia! I hope you enjoy it.
Randi says
July 31, 2015 at 3:10 pmI make pesto a lot (from cashews) and never thought to use miso. You are brilllll.
(Side note, I am fighting as hard as I can not to start saying Britishisms, but I’m actually reading ‘basil’ as ‘bazz-il’ now. WHAT’S HAPPENING.)
Cadry says
August 1, 2015 at 7:54 amI don’t know, Randi, I think everything is better with British accents and colloquialisms. When you make pesto – feel free to add rocket and a side of grilled aubergine. 🙂
Nichole Kraft, Food Writing Copyeditor says
July 31, 2015 at 5:01 pmThis looks so good! I’m a cilantro fanatic, but my husband doesn’t care for it. So I’m always throwing it out because I can’t get through it fast enough, and I’m always having to chop it up and leave it on the side. But this would be a great way to sneak it past him because he loves anything pasta. Thanks for sharing! 🙂
Cadry says
August 1, 2015 at 7:55 amThanks, Nichole! Cilantro is definitely the great divider! Pesto freezes well too. So if your husband doesn’t go for it, you could always make a big batch and then freeze individual portions to thaw later.
BurbankVegan says
August 1, 2015 at 12:18 pm1. I haven’t made pesto in a long time. I’d like to try this recipe before summer is out!
2. I love the short! The trees-in-the-coffee-cup transition was one of my favorite moments. And of course, Cadry was delightful. Love the shoes. It’s nice to see you doing creative projects. 🙂
Cadry says
August 1, 2015 at 2:44 pm1. Awesome! Let me know if you try it!
2. Thank you! The coffee cup shot is one of my favorite moments too. For a second it looks like a picture, until you see David moving in it. And thanks for the kind words on my small part! I need to find a dress for those shoes ASAP, so that I can wear them in real life before it gets too chilly.
An Unrefined Vegan says
August 2, 2015 at 8:33 amWow! Great job, David, and congratulations! I’m really impressed and very creeped out :-)!
Cadry says
August 3, 2015 at 9:04 amThanks, Ann! I’m happy to hear that. That part when the “second David” is revealed creeps me out every time. 🙂
Nicolle says
August 10, 2015 at 9:24 pmI made the pesto tonight and it was great! I had pine nuts on hand so I used them instead of pistachios. I’ve been looking for a pesto recipe without too much oil and this recipe did not disappoint! Thank you!
Cadry says
August 11, 2015 at 8:40 amI’m so glad to hear that! Thanks, Nicolle!
Becky Striepe says
May 16, 2016 at 4:34 pmOoh pistachios in pesto is such an awesome idea!
Cadry says
May 18, 2016 at 8:32 amThanks, Becky! They have so much more flavor than pine nuts, and they’re significantly cheaper!
Aimee says
May 17, 2016 at 11:40 amYUM. I love using miso for that cheesy taste. Congrats to David, Twin Peaks is awesome 😀
Cadry says
May 18, 2016 at 8:33 amYes, I use miso more often for its cheesiness than I do for soup making! It’s great to have on hand, and I love it that it basically lasts forever in the refrigerator. Thanks for the congratulations to David! I’ll pass that on to him.
April says
February 26, 2018 at 8:56 pmThis looks great. I can’t wait to try it. If I was going for oil-free, would I sub in veg broth or something else?
Cadry says
February 28, 2018 at 9:04 amThanks, April! I often make it oil free too. When I do that, I just blend everything without oil in the food processor, then I combine the oil-free pesto with the hot pasta. Usually any remaining water that is left on the drained pasta is enough to make the pesto spread across it. But if not, save a couple Tablespoons of hot pasta cooking water. It has starch in it that helps with some creaminess & stickiness. Slowly add as much of that as you need to the pasta, but stop before it gets watery. I hope you enjoy it!