Toasted walnuts, rubbed free of their papery skins, blend with fresh basil, garlic, lemon juice, and mellow barley miso into a smooth pesto, with hand-chopped walnut pieces reserved for a crunchy garnish.
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Preheat oven to 350°F. Toast walnuts on sheet tray for 10 minutes . Remove from oven and transfer to strainer. Rub walnuts against strainer over bowl to loosen some of skins. Whatever readily comes off is enough.
Transfer walnuts from strainer and add 3/4 cup to food processor. Add remaining ingredients.
Process everything until smooth. Chop by hand remaining 1/2 cup of walnuts into pieces. Reserve for garnish.
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