Spinach pecan pesto
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pecan |
| 8 | ounces | Spinach, washed & drained |
| ½ | cup | Olive oil |
| 2 | tablespoons | White miso |
| 2 | Garlic cloves, minced | |
| Salt & pepper | ||
| 1 | pinch | Nutmeg |
Directions
Preheat oven to 375F.
Place pecans on a cookie sheet & roast until lightly browned & aromatic, about 5 minutes. Let cool.
Place half of the spinach in a food processor with the remaining ingredients & process until smooth. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.