Spinach-miso Pesto Recipe
Yield: 1 CupsRecipe by luhu.jp
Ingredients:
1/4 cup: Walnuts,
12 ounce: Spinach, washed & stemmed
1/2 cup: Basil leaves,
3 tbsp: Olive oil,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp