Spinach Pecan Pesto

Recipe Ingredients

1 cup	237ml	Pecan
8 oz	227g	Spinach - washed & drained
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	White miso
2		Garlic cloves - minced
		Salt & pepper
1		Nutmeg

Recipe Instructions

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.

"Vegetarian Gourmet" Spring 1994

Source:
Michele Urvater

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