Title: Spinach-Miso Pesto
Categories: Entree Pasta Vegan Miso
Yield: 1 Servings

1/4	c	Walnuts
12	oz	Spinach, washed & stemmed
1/2	c	Basil leaves
3	tb	Olive oil
2	tb	Miso, any variety

Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350F 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 & 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.

"Vegetarian Gourmet" Summer, 1994

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