Every since first reading this, I've felt compelled to hand-chop my batches of pesto.  You don't have to do that, as this recipe works either chopped or in a food processor, but it takes practically no time and creates nice texture instead of uniform paste.   

This recipe is dairy free, integrates baby spinach for added nutrients and contains significantly less fat than most pesto recipes.  Which, to me, just gives you permission to eat more of it.  Nice.

Prep Time: 10 Minutes
Cooking Time:  None
Yield:  About ½ Cup
Ingredients:
2-3 Cloves of Garlic
2 Cups Baby Spinach
1 Cup Fresh Basil Leaves
1/3 Cup Pine Nuts
1 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
2 Tsp White or Red Miso Paste

Combine all garlic, spinach, basil, pine and lemon juice in a food processor (or try chopping by hand for better texture).   Drizzle in olive oil and blend to combine.  Stir in miso paste until combined.