Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 @@@@@ Spinach Miso Pesto 1/4 cups Walnuts 12 oz Spinach, washed & stemmed 1/2 cups Basil leaves 3 tablespoon Olive oil 2 tablespoon 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. Serves: 1 Author: " Vegetarian Gourmet " Summer, 1994 Source: recips4all.com Formatted by Chupa Babi: 04.28.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.