Wasabi Leaf Pesto
How to make a great Wasabi Leaf Pesto:
150g greens of choice + their stalks
2 tablespoons toasted sesame seeds
2 tablespoons toasted sunflower seeds
1-2 garlic cloves, to taste
1 teaspoon sea salt or more to taste
1 teaspoon white miso*
1 teaspoon vinegar (any)
3 tablespoons extra virgin olive oil, or more to taste
1 tablespoon toasted sesame oil
*I add white #miso to this pesto for a 'cheesy' touch but you can use any miso, nutritional yeast, or leave it out
Process all ingredients. You can add a little water to loosen it if the leaves are a drier type, like the wasabi leaves.
Taste and balance the flavours by adding more salt/miso/vinegar. Traditional pesto has parmesan which adds a salty, #umami, acidic flavour to the pesto, that’s what I’m trying to match with the salt/miso/vinegar combo.
Keeps for quite a few days in the fridge.
Recipe and image by: