Vegan Pasta Al Pesto
desserts, pasta
1/2 cup minced spinach leaves
1/2 cup minced fresh parsley
1 tablespoon dried basil
1 tablespoon olive oil, extra-virgin
3 each garlic cloves, minced
1 tablespoon light miso
1/4 cup pine nuts, toasted
Place all ingredients in a blender & puree to a smooth paste. Toss with hot pasta of your choice. "Vegetarian Times" September, 1991
Yield: 4 servings
