Spinach or Swiss Chard and Miso Pesto
"Pesto is traditionally for pasta, but I think this one goes even better with potatoes. Try it on tiny new potatoes. We had a bumper crop of Swiss chard this year, and this is a good way to use it." - Nava Atlas.
3/4 pound spinach or Swiss chard, washed and stemmed
3 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1/2 cup firmly packed fresh basil leaves
1/2 cup lightly toasted walnuts, pecans, or almonds
2 tablespoons miso (any variety), more or less to taste
2 tablespoons nutritional yeast (optional)
Freshly ground pepper to taste
- Steam the spinach in a covered pot or skillet with just the water clinging to the leaves, just until wilted. Or if using Swiss chard, cook the same way, using a bit more water, until just tender, about 5 minutes. When cool enough to handle, squeeze out as much moisture as possible from the leaves.
- In the same skillet, heat 1 tablespoon of the oil. Add the garlic and sauté over low heat until golden.
- Place greens in the container of a food processor with the sautéed garlic, the remaining oil, and the rest of the ingredients. Process until the mixture is nearly pureed, leaving some texture.
- Toss with hot cooked pasta or potatoes; store any unused portion in an airtight container.
Makes about 1 1/2 cups.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.