Best Recipe HE'd Never Heard of: Miso Pesto

Ingredients

• 1 pound Spaghetti (dry)
• 4 whole Scallions (white and green parts, trimmed)
• 2 cups Fresh Basil Leaves (loosely packed)
• 0.25 cup Walnuts (lightly toasted)
• 0.25 cup Almonds (lightly toasted, roughly chopped)
• 2 tablespoons White Miso Paste (smooth, preferably organic)
• 1 tablespoon Rice Vinegar (unseasoned)
• 1 tablespoon Mirin (real Japanese mirin; if unavailable, use sake or dry sherry)
• 1 teaspoon Kosher Salt (plus extra for pasta water)
• 1 pinch White Pepper (freshly ground if possible)

Instructions

1. Boil the Pasta

   Fill a large stockpot with 4 quarts of water, add 2 tablespoons kosher salt, and bring to a rolling boil. Add the spaghetti and cook al dente according to package directions, usually 9‑11 minutes.

   Time: PT10M

   Temperature: 212°F

2. Prepare the Miso Pesto

   While the pasta cooks, place the scallions, basil leaves, toasted walnuts, toasted almonds, white miso, rice vinegar, mirin, kosher salt, and white pepper into the food processor. Pulse until coarsely chopped, then process until a smooth, creamy paste forms.

   Time: PT2M

3. Combine Pasta and Pesto

   Drain the spaghetti, return it to the pot, and add the miso pesto. Toss gently with tongs, adding reserved pasta water a tablespoon at a time until the sauce lightly coats each strand and looks glossy.

   Time: PT3M

4. Plate and Serve

   Divide the coated spaghetti among four plates. Garnish with a few extra torn basil leaves and a drizzle of extra‑virgin olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

12g

Carbohydrates

68g

Fat

20g

Fiber

5g