Spinach pecan pesto

2 cups

Ingredients

Quantity Ingredient
1 cup Pecan
8 ounces Spinach, washed & drained
½ cup Olive oil
2 tablespoons White miso
2 Garlic cloves, minced
Salt & pepper
1 pinch Nutmeg

Directions

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.

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