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).
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
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
Preparation
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).
