Garden Greens Miso Pesto

• •2 cups (packed) Fresh spinach
• •1 cup (packed) Fresh kale, stems removed
• •1 cup (packed) Fresh basil leaves
• •1 cup Walnuts, lightly toasted
• •3 large Garlic cloves
• •2 tablespoons White miso paste (shiro miso)
• •1 tablespoon Fresh lemon juice
• •1 cup Grated Parmesan cheese (optional, for non-vegan)
• •1 cup (or more, as needed) Extra virgin olive oil
• •1 teaspoon (or to taste) Salt
• •1 teaspoon (or to taste) Freshly ground black pepper
• •12 oz (340-450g) Spaghetti or linguine
• •1 cup (or as needed) Reserved pasta water
• •2 tablespoons Toasted walnuts, for garnish
• •2 tablespoons Fresh basil leaves, for garnish
• •1 teaspoon Red pepper flakes, for garnish (optional)

Instructions

1. 1

   **Prepare the Walnuts:** If not already toasted, spread walnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool completely. This enhances their flavor.

2. 2

   **Wash and Dry Greens:** Thoroughly wash the spinach, kale, and basil leaves. Pat them very dry with a clean kitchen towel or use a salad spinner. Excess water will dilute the pesto.

3. 3

   **Combine Pesto Ingredients:** In the bowl of a food processor, combine the dried spinach, kale, basil, toasted walnuts, peeled garlic cloves, white miso paste, fresh lemon juice, and Parmesan cheese (if using).

4. 4

   **Process the Pesto:** Pulse the mixture several times until coarsely chopped. With the food processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube until the pesto reaches your desired consistency – smooth but with a slight texture. You may need a little more or less olive oil.

5. 5

   **Season the Pesto:** Stop the food processor and scrape down the sides. Taste the pesto and season with salt and freshly ground black pepper as needed. Remember that miso paste is salty, so adjust accordingly.

6. 6

   **Cook the Pasta:** Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

7. 7

   **Combine Pasta and Pesto:** Drain the cooked pasta thoroughly. Return the hot pasta to the empty pot or a large serving bowl. Add about 1/2 to 3/4 of the prepared pesto to the pasta and toss to coat evenly. If the pesto seems too thick, add the reserved pasta water, a tablespoon at a time, until it reaches a creamy, desired consistency.

8. 8

   **Serve:** Divide the Garden Greens Miso Pesto pasta among four serving bowls. Garnish each serving with extra toasted walnuts, fresh basil leaves, and a sprinkle of red pepper flakes, if desired. Serve immediately.

Chef's Tips

• 💡**Dry Greens Thoroughly:** This is crucial for a vibrant, non-watery pesto. Use a salad spinner or pat dry with paper towels.
• 💡**Adjust Olive Oil:** The amount of olive oil can vary based on the desired consistency. Add it slowly until you reach your preference.
• 💡**Taste and Adjust Seasoning:** Miso adds a unique salty umami. Always taste your pesto before adding extra salt. Lemon juice brightens the flavors.
• 💡**Reserve Pasta Water:** The starchy pasta water is key for emulsifying the pesto with the pasta, creating a silky, cohesive sauce.
• 💡**Storage:** Store leftover pesto in an airtight container in the refrigerator for up to 5 days. Pour a thin layer of olive oil over the top to prevent browning. It can also be frozen in ice cube trays for longer storage.
• 💡**Variations:** Feel free to experiment with other greens like arugula or spinach, or different nuts like pine nuts or almonds. For a vegan version, simply omit the Parmesan cheese or substitute with nutritional yeast.