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.
"Vegetarian Gourmet" Summer, 1994
Your Spinach-Miso Pesto is ready. Bon appetit!
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