Spinach-Miso Pesto Spread

Name: Spinach-Miso Pesto Spread
Yield: makes about 1 cup (6 servings)
Ingredients: One 10-ounce package frozen chopped spinach, thawed and squeezed; 1/4 to 1/2 cup fresh basil leaves; 2 tablespoons extra-virgin olive oil; 2 tablespoons miso, any variety, or to taste; 1/4 cup walnuts

December 9, 2011

Serve as a spread on whole-grain crackers, crisp lavash, or wedges of pita bread. For more information on miso, a pungent soyfood, see page 21.

Recipe information

Yield
makes about 1 cup (6 servings)

Ingredients

One 10-ounce package frozen chopped spinach, thawed and squeezed

1/4 to 1/2 cup fresh basil leaves

2 tablespoons extra-virgin olive oil

2 tablespoons miso, any variety, or to taste

1/4 cup walnuts

Preparation

Step 1
Combine all of the ingredients in a food processor. Process until the mixture becomes a coarse, even puree. Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.
nutrition information
Step 2
Calories: 94
Step 3
Total Fat: 7g
Step 4
Protein: 2g
Step 5
Carbohydrate: 4g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 301mg

The Vegetarian 5-Ingredient Gourmet

TagsSpreads Spinach Leafy Greens Vegetable Miso Basil Herbs & Spices Walnut Nut Dairy Free Vegan Vegetarian Keto Quick Easy 5 Ingredients or Fewer No-Cook Food Processor Cookbooks

Recipe notes

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