Spinach or Swiss Chard and Miso Pesto

Steam the spinach in a covered pot or skillet with just the water clinging to the leaves, just until wilted. Or if using Swiss chard, cook the same way, using a bit more water, until just tender, about 5 minutes. When cool enough to handle, squeeze out as much moisture as possible from the leaves. In the same skillet, heat 1 tablespoon of the oil. Add the garlic and sauté over low heat until golden. Place greens in the container of a food processor with the sautéed garlic, the remaining oil, and the rest of the ingredients. Process until the mixture is nearly pureed, leaving some texture. Toss with hot cooked pasta or potatoes; store any unused portion in an airtight container.