Spinach Pecan Pesto
FEBRUARY 24, 2021
By CHEF KEN
Yield: About 2 cups
This recipe may be served as a dip, a side dish or tossed with pasta. Toast extra pecans for garnish if desired.
This recipe may be served as a dip, a side dish or tossed with pasta. Toast extra pecans for garnish if desired.
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Ingredients
- 8 oz. frozen leaf spinach, defrosted
- ¼ cup extra virgin olive oil
- ½ cup pecans, toasted(+extra for garnish)
- 1 tablespoon white miso
- ½ teaspoon garlic, minced
- pinch each salt, pepper, nutmeg
- 2 tablespoons parsley, minced
- 2 tablespoons basil, minced
Instructions
- Squeeze out excess moisture from spinach.
- Put spinach, the pecans and all the remaining ingredients into a food processor and blend with a pulsing action until smooth. If needed, with the power off, scrape down the sides of the blender to aid the process.
- Season to taste.
