Spinach-miso pesto
1 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Walnuts |
| 12 | ounces | Spinach, washed & stemmed |
| ½ | cup | Basil leaves |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Miso, any variety |
Directions
Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350F for 3 minutes. Set aside.
Steam spinach until just wilted. When cool enough to handle, remove excess moisture with paper towels or a salad spinner.
Blend spinach, walnuts & remaining ingredients in a food processor or blender until the mixture resembles a rough paste. Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.
"Vegetarian Gourmet" Summer, 1994 Submitted By MARK SATTERLY On 11-18-94