Spinach-Miso Pesto

Ingredients

1 cup walnuts
12 ounces Spinach, washed and stemmed
1 cup basil leaves
3 tablespoons olive oil
2 tablespoons miso, any variety

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.

Tools

 



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

Creator:

Related Cooking Videos