Ingredients Jump to Instructions ↓

  1. 1/2 c. spinach leaves, washed and dried

  2. 1/2 c. fresh parsley

  3. 2 tbsp. unrefined bottled olive oil


  5. 2 cloves fresh garlic, minced

  6. 1 tbsp. light white miso

  7. 1/4 c. walnuts or pine nuts

  8. 1 tbsp. fresh basil

  9. 1 lb. natural jerusalem artichoke or thin spinach pasta, boiled until tender and drained DIRECTIONS:

  10. In a blender or food processor, mix together the garlic, nuts, and olive oil. Add white miso and blend 30 seconds. Add basil spinach, parsley; blend briefly until "paste-like" consistency. Finally, just toss with hot pasta. NOTE: For a change of pace try buckwheat soba or rice noodles.


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