How to Make Versatile Miso Herb Sauce

Versatile Miso Herb Sauce

Food waste is a topic I feel strongly about, but I am not immune from the cycle of purchasing with good intentions and throwing certain things away time after time. My most wasted item is fresh herbs. But I have a solution: make a sauce with your herbs right away and keep it in the fridge or freezer. This versatile miso herb sauce will last for several days in the fridge and a few weeks in the freezer and can be used in a variety of dishes, preserving the gorgeous color and flavor of your favorite herbs before they get the chance to die forgotten in a corner of your refrigerator.

Versatile Miso Herb Sauce

This flavor-packed miso herb sauce can be made with any fresh herbs you have on hand. The miso and lemon juice help brighten and intensify the unique herb flavors. Here are a few of my favorite combinations and ways to use them:

  • dill and basil are lovely added to a cream sauce for pasta for a fun pesto alternative
  • cilantro and parsley are a great combination to drizzle over burrito bowls and tacos
  • mint and cilantro make for a great accompaniment for Indian-style dishes
  • cilantro and basil is one of my favorite combinations, pictured below stirred into a bowl of warm brothy white beans

Versatile Miso Herb Sauce


Versatile Miso Herb Sauce

Versatile Miso Herb Sauce

Made with your favorite fresh herbs, this easy versatile miso herb sauce can be made in 5 minutes and adds tons of flavor to a variety of meals.

  • Author: Jillian


  • 34 oz herbs of choice, tough stems removed
  • pinch of salt
  • 3 tbsp lemon juice
  • 1 tbsp white miso paste
  • 1/2 cup olive oil


In a blender with a tamper or a food processor, add the herbs, salt, lemon juice, and miso paste. If you want a very smooth sauce, a blender is the way to go but if you want or don’t mind a bit of texture, the food processor will do the job.  Blend until fully broken down, then add the olive oil, with the machine running if possible. Keep blending for about 60-90 seconds to emulsify the oil.  Use right away or store in a tightly sealed jar in the refrigerator for up to 3 days.



As always, I hope you enjoy this recipe I’ve created for you. Tag me on Instagram when you make any of my recipes so I can share your recreations! xo Jillian

Leave a Reply

Your email address will not be published. Required fields are marked *