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Fettuccine with Miso and Kale Pesto

Fettuccine with Miso and Kale Pesto

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes

Bold, salty-sweet white miso forms the backbone of this vegan earthy kale and basil-based pesto. For richness and body, we add walnuts, echoing miso’s umami punch (pine nuts are a good stand-in for those who aren’t fans of walnuts). A few splashes of starchy pasta water both thicken and smooth the vibrant pesto, which we pair with long, al dente noodles, providing plenty of surface area for the sauce to cling to.

Ingredients
  • 1

    pound fettuccine OR spaghetti

  • Kosher salt and ground black pepper

  • 1

    5-ounce container baby kale OR 1 small bunch lacinato kale, stemmed and roughly chopped

  • ½

    cup lightly packed fresh basil

  • ½

    cup walnuts OR pine nuts, plus ¼ cup chopped walnuts OR pine nuts

  • ¼

    cup white miso

  • 2

    medium garlic cloves, smashed and peeled

  • ½

    cup neutral oil

  • Optional Garnish:

  • Lemon wedges

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain and return the pasta to the pot.

Step 2

In a food processor, combine the kale, basil, ½ cup walnuts, miso, garlic and ½ teaspoon pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. With the machine running, stream in the oil, followed by the reserved cooking water; process, scraping the bowl as needed, until almost completely smooth, about another 20 seconds.

Step 3

Add the pesto to the pasta in the pot and stir. Taste and season with salt and pepper. Serve sprinkled with the chopped walnuts.

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