I most always have a jar of Organic unpasteurized miso paste in my fridge to use lots of different ways…sauces, soups, dips, marinades, and salad dressings and even occasionally on a good piece of sourdough. When I want a dairy substitute for a pesto or don’t have any organic pecorino or parmesan on hand I opt for the enzyme rich, umami of unpasteurized miso paste. Its long fermentation process creates the gut loving bacteria that helps maintain and support our intestinal flora.

Note: Be certain to source certified organic miso paste as a large majority of soybean crops are from genetically modified soybeans


  • 1 fresh bunch of Organic / spray free basil
  • Handful of walnuts
  • Juice of 1 lemon
  • 1-2 heads of garlic crushed – depending how garlicy you like it
  • Organic extra virgin olive oil
  • 1 TBS of unpasteurized raw Miso paste (preferablyshiro but any will do as long as it’s unpasteurized)
  • Salt and pepper to taste

1 tsp of nutritional yeast flakes


Method :

  • Put all basil leaves into the base of a food processor or blender or mortar
  • Add handful of walnuts
  • Juice of one lemon
  • Chopped garlic ( I chop mine up before to be sure I don’t get left with a roguechunk, I want it to be blended through
  • Add miso and nutritional yeast and S&P
  • Enjoy and be nourished
  • Blend until you get a desired consistency…depending how I’m feeling I sometimes leave it chunky and other times super smooth – love to change it up a bit
  • Enjoy and be nourished