Spinach Pecan Pesto

1 c Pecan

8 oz Spinach, washed & drained

1/2 c Olive oil

2 tb White miso

2 ea Garlic cloves, minced

Salt & pepper 1 pn Nutmeg

Preheat oven to 375F. Place pecans on a cookie sheet & roast until lightly browned & aromatic, about 5 minutes. Let cool. Place half of the spinach in a food processor with the remaining ingredients & process until smooth. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.