Combine the basil leaves, peanuts, sesame oil, miso paste, rice vinegar, chile flakes and garlic in the bowl of a food processor. Run the motor until a paste forms. Remove the lid and scrape down the sides of the processor, if necessary.
Spoon the pesto into a half-pint jar and refrigerate or freeze. It will keep for up to a week in the fridge and up to a year in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 739 (86%)|
|Amt Per Serving||% DV|
|Total Fat 82.1g||109 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 0mg||0 %|
|Sodium 14.3mg||0 %|
|Potassium 590.5mg||16 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 16.1g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 855
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