Spinach-miso Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pasta, Vegetarian | 1 | Cups |
INGREDIENTS
| 1/4 | c | Walnuts |
| 12 | oz | Spinach, washed & stemmed |
| 1/2 | c | Basil leaves |
| 3 | T | Olive oil |
| 2 | T | Miso, any variety |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 749
Calories From Fat: 554
Total Fat: 64g
Cholesterol: 0mg
Sodium: 1124.2mg
Potassium: 2103.9mg
Carbohydrates: 37.5g
Fiber: 28.1g
Sugar: 3.1g
Protein: 26.4g