Sweet Miso Corn Cakes With Basil Parsley Pesto

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Details

22 Ingredients

• FOR THE PESTO
• 1 cup packed fresh basil leaves
• 1 cup packed fresh, flat leaf parsley leaves
• 2 cloves garlic
• 1/3 cup cashews
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/2 cup olive oil
• FOR THE CORN CAKES
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/8 tsp freshly ground black pepper
• 2 Tbs sweet white miso
• 1 Tbs unsalted butter, melted
• 1 cup buttermilk
• 2 eggs
• 3/4 cup fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
• 2 scallions, thinly sliced
• Canola oil or vegetable spray for pan-frying
• INSTRUCTIONS