Sweet Miso Corn Cakes With Basil Parsley Pesto

Name: Sweet Miso Corn Cakes With Basil Parsley Pesto
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