Dips & Dressings

Bowery Arugula-Parsley Miso Pesto

Prep: 15 minutes | Cook: 10 minutes Makes 1 1/2 cups pesto

In a pesto rut? This riff relies on white miso to get the sauce’s salty-sweet depth, while toasted walnuts stand in for pine nuts for more pronounced flavor. We like to serve it right away over spaghetti or ramen, but it also freezes beautifully for later use.

  • Bowery Arugula, 4.0 oz
  • 1 cup Bowery Parsley, leaves and tender stems
  • 1 clove garlic
  • 1/2 cup toasted walnuts
  • 2 tablespoons white miso
  • 1/3 cup olive oil
  • kosher salt and freshly ground black pepper
  • cooked noodles, for serving
Recipe Preparation
  1. Combine arugula, parsley, garlic, and walnuts, and miso in the bowl of a food processor and pulse to roughly chop the mixture. With the processor on, stream in the olive oil until a coarse paste forms. Season with salt and pepper.
  2. Toss with cooked ramen noodles or spaghetti for serving.