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.
Dips & Dressings
Bowery Arugula-Parsley Miso Pesto
Prep: 15 minutes | Cook: 10 minutes Makes 1 1/2 cups pesto
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 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
- 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.
- Toss with cooked ramen noodles or spaghetti for serving.