Fragrant Miso-Herb Paste
March 12, 2024

Fragrant Miso-Herb Paste

This recipe comes from Arielle Johnson's new cookbook "Flavorama"

"This herby paste contains many of the same flavor patterns as Genovese pesto: fragrant herbaceousness, salt, umami, piquant garlic, and nuttiness. Some of these patterns are recast: cilantro and tarragon pump up the green and anise notes; tahini throws its weight around a bit more than the usual pine nut; lemon juice adds a new zip of acidity, and miso a different dimension of fermented funk and umami than its distant cousin Parmesan.

Toss with brown rice or roasted root vegetables (carrots, potatoes, sweet potatoes, etc.), or use as a condiment with fish or shellfish."

1 c (12 g) lightly packed basil leaves
¾ c (9 g) lightly packed cilantro leaves and upper stems
¼ c (7 g) lightly packed tarragon leaves 
1 clove garlic 
⅓ c (100 g) white miso 
Zest of 1 lemon 
2 tsp (10 g) Seed + Mill Organic Tahini
½ c (113 g) grapeseed oil
1 tbsp (15 g) lemon juice 


 1. In a blender or mortar and pestle, combine all ingredients.

2. Blend until smooth. Add more oil if necessary for a smooth texture. Taste to adjust salt or lemon juice. Store tightly covered in the fridge for up to 3 or 4 days.

Makes about 2 cups

Reprinted from Flavorama by arrangement with Harvest Books, an imprint of HarperCollins Publishers. Copyright © 2024, Arielle Johnson.