"Pesto is traditionally for pasta, but I think this one goes even better with potatoes. Try it on tiny new potatoes. We had a bumper crop of Swiss chard this year, and this is a good way to use it." - Nava Atlas.

Spinach or Swiss Chard and Miso Pesto

3/4 pound spinach or Swiss chard, washed and stemmed
3 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
1/2 cup firmly packed fresh basil leaves
1/2 cup lightly toasted walnuts, pecans, or almonds
2 tablespoons miso (any variety), more or less to taste
2 tablespoons nutritional yeast, optional
Freshly ground pepper to taste

1. 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.
2. In the same skillet, heat 1 tablespoon of the oil. Add the garlic and sauté over low heat until golden.
3. 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.
4. Toss with hot cooked pasta or potatoes; store any unused portion in an airtight container.

Makes about 1 1/2 cups.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.