Spinach-Miso Pesto

1. Toasti walnuts in a dry skillet over medium heat, or on a baking sheet at 350F for 3 minutes.
2. Set aside.
3. Steami spinach until just wilted.
4. When cool enough to handle, remove excess moisture with paper towels or a salad spinner.
5. Blend spinach, walnuts & remaining ingredients in a food processor or blender until the mixture resembles a rough paste.
6. Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.