Parsley miso pesto
Pesto
Italian cuisine
When you find an old bunch of herbs in the refrigerator, the natural thing to do is make pesto. One day I had a wilting bunch of parsley, but no nuts or Parmesan anywhere in the house. What I did have was a tub of white miso, which turns out to be perfect for replacing both the nuts and the cheese in pesto. The flavor of this pesto is lighter and smoother than the traditional kind, with a subtle but unmistakable soy tang in the background. I love it with chicken or fish, but use it however you please.
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