Spinach-Miso Pesto
About
Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.
Yield:
8.0 servings
Added:
February 13, 2010
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Print This RecipeIngredients
Preparation
1
Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350F for 3 minutes. Set aside.
2
Steam spinach until just wilted. When cool enough to handle, remove excess moisture with paper towels or a salad spinner. Blend spinach, walnuts and remaining ingredients in a food processor or blender until the mixture resembles a rough paste.
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