Spinach Pecan Pesto Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 cup: Pecan,
8 ounce: Spinach, washed & drained
1/2 cup: Olive oil,
2 tbsp: White miso,
2 each: Garlic cloves, minced
Salt & pepper,
1 pinch: Nutmeg,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp