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Spinach Pecan Pesto Recipe
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1 c Pecan 8 oz Spinach, washed & drained 1/2 c Olive oil 2 tb White miso 2 ea Garlic cloves, minced Salt & pepper 1 pn Nutmeg 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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