Parsley Miso Pesto Pasta
Updated Jul 14, 2025, Published on Jul 13, 2023
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Are you tired of letting fresh herbs go to waste? Well don't worry because today I'm sharing with you a delicious way to use up leftover parsley by turning it into a delightful pesto with an added twist. By incorporating white miso and a splash of Italian Chili Oil, this Parsley Miso Pesto Pasta offers a burst of umami flavors. Let's dive right into the ingredients and preparation!
I used a fun shape of pasta from Goodles! Use code "CAROLBEE" for 20% off!
Parsley Miso Pesto Pasta Ingredients
You will need the following ingredients:
- Fresh Parsley: 1 cup of parsley leaves (packed) - I cut off the larger thicker stems, but left some of the small thinner stems. I roughly chopped before adding to the food processor. Add more parsley leaves as needed. I didn't measure very precisely.
- Garlic: 2 cloves, peeled - no need to chop ahead of time. The food processor will do all of the work!
- Pine Nuts: 1/4 cup - I used toasted pine nuts from Trader Joe's.
- Parmesan Cheese: 1/4 cup, freshly grated - I always use my Microplane Grater to make grating parmesan cheese super easy!
- White Miso: 1 tablespoon - this will add a burst of umami and saltiness. Because I used white miso, I didn't add extra salt to the pesto, but feel free to taste and add a pinch of salt as needed.
- Lemon Juice: 1 tablespoon - about the juice of half a lemon. Adjust as needed.
- Italian Chili Oil (optional): 1 teaspoon - I used this brand of Italian Chili Oil. This step is optional if you don't like spice or have chili oil on hand. You could also use an extra splash of extra virgin olive oil and a pinch of chili flakes!
- Extra Virgin Olive Oil: 1/4 cup - drizzle in with the food processor running. Use more or less as needed to reach the desired consistency for your pesto.
- Pasta: 8 ounces - I used Cavatappi. Rotini, fusilli corti bucati, shells, or another small pasta shape would be great as well.
- Parmesan Cheese (to serve): 2 tablespoons - use as much as you want to serve! I used my Microplane Grater to easily grate the parmesan cheese right on top of the dish.
- Extra Virgin Olive Oil (optional, to serve): 1 teaspoon for drizzling - I always use my Graza finishing olive oil when I want to drizzle some extra olive oil on top. It's such good quality olive oil with an amazing flavor. You can get $5 off the Drizzle & Sizzle duo with code "CAROLBEECOOKS" by the way!
Recipe Instructions
- Pesto Preparation:
- Start by adding the parsley leaves, peeled garlic cloves, pine nuts, freshly grated Parmesan cheese, white miso, and lemon juice to a food processor. Pulse the ingredients several times until they are broken into smaller pieces.
- With the food processor running, slowly drizzle in the optional Italian chili oil and extra virgin olive oil. This will help emulsify the ingredients and create a smooth and creamy pesto. If needed, use a rubber spatula to scrape down the sides of the food processor. Add more olive oil if you prefer a thinner consistency.
- Pasta Preparation:
- While preparing the pesto, cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
- Tossing and Serving:
- In a large bowl, combine the cooked pasta with the freshly prepared parsley miso pesto. Toss gently to ensure the pasta is coated evenly with the pesto.
- Divide the pasta into serving bowls and garnish with additional freshly grated Parmesan cheese. If desired, drizzle extra virgin olive oil on top for added richness and flavor.
- Accompaniment (Optional):
- For a complete and satisfying meal, I highly recommend serving this Parsley Miso Pesto Pasta with Trader Joe's Grilled Chimichurri Chicken Thigh Skewers or any protein of choice!
Did you try this Parsley Miso Pesto Pasta? Leave a Review!
This Parsley Miso Pesto Pasta recipe is a wonderful way to utilize leftover fresh parsley and create a bright and flavorful dish. Remember, pesto is highly customizable, so feel free to experiment with different ingredients and adjust the quantities according to your preference. Enjoy the vibrant flavors and happy cooking!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
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Parsley Miso Pesto Pasta
Ingredients
Pesto
- 1 cup Fresh Parsley, leaves only; packed
- 2 cloves Garlic, peeled
- 1/4 cup Pine Nuts
- 1/4 cup Parmesan Cheese, freshly grated
- 1 tablespoon White Miso
- 1 tablespoon Lemon Juice
- 1 teaspoon Italian Chili Oil, optional
- 1/4 cup Extra Virgin Olive Oil, adjust as needed
Other Ingredients
- 8 oz Pasta, I used Cavatappi
- 2 tablespoon Parmesan Cheese, freshly grated to serve
- 1 teaspoon Extra Virgin Olive Oil, optional drizzle to serve
Instructions
Pesto
- Add all pesto ingredients to a food processor except for the oils. Pulse several times until ingredients are broken into smaller pieces.
- With the food processor running, drizzle in the optional chili oil and olive oil so it emulsifies with the other ingredients. Scrape the pesto down from the sides of the food processor with a rubber spatula as needed. Add in more olive oil if needed to get the desired consistency.
Other Instructions
- Meanwhile, cook pasta according to package instructions. Drain and set aside. Toss the prepared pesto with the cooked pasta.
- Divide evenly into bowls and serve with additional parmesan cheese and a drizzle of olive oil as desired.
Video
@carolbeecooks Have you tried the new trader joe’s grilled chimichurri chicken thigh skewers yet? They paired nicely with a quick pesto pasta for an easy dinner! #pesto #pasta #traderjoes #chickenthighs
♬ fukumean - Gunna
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
