Title: Spinach Pecan Pesto
Categories: Entree Pasta Vegan
Yield: 2 Cups

1	c	Pecan
8	oz	Spinach, washed & drained
1/2	c	Olive oil
2	tb	White miso
2		Garlic cloves, minced
		Salt & pepper
1	pn	Nutmeg

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.

"Vegetarian Gourmet" Spring 1994

previous

next