Title: Spinach-miso pesto
 Categories: Main dish, Pasta, Vegetarian
      Yield: 1 Cups
 
    1/4 c  Walnuts
     12 oz Spinach, washed & stemmed
    1/2 c  Basil leaves
      3 tb Olive oil
      2 tb Miso, any variety
 
  Toast walnuts in a dry skillet over medium heat, or on a baking sheet
  at 350F for 3 minutes.  Set aside. Steam spinach until just wilted.
  When cool enough to handle, remove excess moisture with paper towels
  or a salad spinner. Blend spinach, walnuts & remaining ingredients in
  a food processor or blender until the mixture resembles a rough
  paste. Serve immediately tossed with hot pasta or refrigerate in an
  air-tight container for up to 1 week.