Food4ThoughtWellness

This is a recipe out of Wild About Greens, Thank you Nava Atlas, it looks delish!

Spinach or Arugula & Miso Pesto

Makes about 1 1/2 cups, enough for about 6 servings

The twist on this classic pesto recipe is the substitution of spinach or arugula for the customary basil, which, though yummy, turns brown quickly.  Miso is a salty paste of fermented soybeans (available at any natural food grocery, I get mine at Sprouts), makes a good nondairy stand-in for Parmesan cheese.

10 to 12 ounces spinach or arugula (regular or baby varieties), well rinsed

1/2 cup firmly packed fresh parsley leaves

1/4 cup pine nuts or walnuts

2 T. evoo

1 to 2 T. lemon juice, to taste (drop of lemon essential oil works well too!)

2 T. white miso, more or less to taste

Freshly ground pepper to taste

Steam the greens until just wilted.  When cool enough to handle, squeeze out as much moisture as possible.  Combine greens with the remaining ingredients in the container of a food processor.  Process until the mixture is coarsely pureed.  Use at once and refrigerate any leftovers in an airtight container, where they’ll keep for 2 to 3 days.

Enjoy!