A flavorful pesto made with roasted red peppers, pecans, garlic, parmigiano, and miso paste, perfect for pasta or as a spread. The recipe specifically notes using grated pecans for a nutty, creamy umami.
1. Roast the peppers. (The author notes they don’t always take the time to peel them when in a hurry).
2. Combine roasted peppers, garlic, fresh pecan halves, grated parmigiano, white miso paste, and extra virgin olive oil in a blender or food processor.
3. Blend until smooth, adjusting consistency with warm water as needed.
4. Season to taste with salt and black pepper, then enjoy!
