Spinach Pecan Pesto

Pecans step in for the traditional pine nuts and bring a sweeter, richer, almost buttery depth to this pesto.

Roasted until fragrant, they get blended with fresh spinach, white miso, garlic, olive oil, and a pinch of nutmeg into a smooth, vibrant green sauce.

The miso does double duty here, replacing Parmesan with its own salty, fermented complexity. No dairy needed.

Twenty minutes from cutting board to plate, it’s built for a quick weeknight dinner tossed with hot pasta.

Kitchen Tips

• Roast the pecans until you can smell them. Five minutes in the oven transforms their flavor from mild to deeply nutty.
• Add the spinach in batches. Dumping it all in at once overwhelms the food processor and you’ll get uneven texture.
• White miso is milder and sweeter than red. It blends smoothly and won’t overpower the other flavors.
• Store leftovers in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps well in the fridge for a week.