Spinach-Miso Pesto Recipe-February 2024-www.zdask.com

　　Spread on crostini or bruschetta, this makes a nice appetizer to precede a pasta dinner. It can also be spread on potatoes, tossed with pasta, or used as a condiment in wraps. I especially like it as a sauce for Very Green Veggie Pesto Pizza (page 142).

Ingredients

makes about 1 1/2 cups

　　4 to 5 ounces baby spinach

　　1/4 cup fresh basil leaves

　　1/4 cup fresh parsley leaves

　　1/4 cup toasted walnuts or pine nuts

　　2 scallions, green parts only, optional

　　2 tablespoons miso, preferably mellow white

　　1 tablespoon lemon juice

Step 1

Combine all the ingredients in a food processor. Process until pureed, but with a bit of texture remaining. Use immediately; this is best soon after it’s made.

nutrition information

Step 2

(per 1/4 cup)

Step 3

Calories: 48

Step 4

Total Fat: 3g

Step 5

Protein: 2g

Step 6

Carbohydrates: 4g

Step 7

Fiber: 1g

Step 8

Sodium: 220mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).