Spinach Pecan Pesto

1 cup Pecan Valley Pecan Pieces
8 ounce spinach, washed and drained
½ cup olive oil
2 tablespoons white Miso (available in the Oriental section of the grocery store)
2 garlic cloves, minced
Sea salt
Freshly ground pepper
1 pinch nutmeg

1. Preheat oven to 375ºF.
2. Place pecans on a cookie sheet and roast until lightly browned and aromatic, about 5 minutes. Let cool.
3. Place half of the spinach in a food processor with olive oil, Miso, garlic, sea salt, pepper and nutmeg; process until smooth.
4. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.

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