Sweet Miso Corn Cakes With Basil Parsley Pesto

By Saveur
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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

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