Spinach-Miso Pesto
By: Helen Pitlick
Published: Saturday, February 13, 2010 - 8:23pm

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.

About


Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.