¼ cups Walnuts 12 oz Spinach, washed & stemmed
½ cups Basil leaves
3 tablespoon Olive oil
2 tablespoon Miso, any variety (we used white)
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. Your Spinach-Miso Pesto is ready. Serve tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.
The recipe yields enough for about 3 meals of tossed pasta.
"Vegetarian Gourmet" Summer, 1994