Spinach-Miso Pesto
Yield
1 cupPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
walnuts
|
|
| 12 | ounces |
spinach
washed and stemmed |
|
| ½ | cup |
basil
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
miso paste
any variety |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
walnuts
|
|
| 346.8 | ml/g |
spinach
washed and stemmed |
|
| 118 | ml |
basil
|
*
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
miso paste
any variety |
|
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.
