Spinach-Miso Pesto

Name: Spinach-Miso Pesto
Yield: makes about 1 1/2 cups
Ingredients: 4 to 5 ounces baby spinach; 1/4 cup fresh basil leaves; 1/4 cup fresh parsley leaves; 1/4 cup toasted walnuts or pine nuts; 2 scallions, green parts only, optional; 2 tablespoons miso, preferably mellow white; 1 tablespoon lemon juice

January 24, 2012

Spread on crostini or bruschetta, this makes a nice appetizer to precede a pasta dinner. It can also be spread on potatoes, tossed with pasta, or used as a condiment in wraps. I especially like it as a sauce for Very Green Veggie Pesto Pizza (page 142).

Recipe notes

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