Spinach Pecan Pesto
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
|
|
| 8 | ounces |
spinach
washed & drained |
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
miso paste
white |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
|
|
| 231.2 | ml/g |
spinach
washed & drained |
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
miso paste
white |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Place pecans on a cookie sheet and roast until lightly browned and aromatic, about 5 minutes.
Let cool.
Place half of the spinach in a food processor with the remaining ingredients and process until smooth.
Add remaining spinach a little at a time until all has been incorporated.
Serve over hot, fresh pasta.
