Spinach-Miso Pesto

Directions

Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350℉ (180℃) 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 and 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.