Baby Spinach Salad with Pesto

Sanitarium Health and Wellbeing New Zealand

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Baby Spinach Salad with Pesto

Baby Spinach Salad with Pesto

Baby Spinach Salad with Pesto

15 minutes preparation
0 minutes cooking
easy difficulty
6 serves

Ingredients

150g packet of baby spinach leaves
250g punnet of cherry tomatoes, halved
3 tablespoons pine nuts, toasted
1½ cups fresh basil leaves
1 clove garlic
½ tablespoon balsamic vinegar
3 tablespoons olive oil
¼ teaspoon salt (optional)

Method

Toss the baby spinach leaves and tomatoes in a large serving bowl.
Process the pine nuts, basil, garlic, balsamic and olive oil in a food processor until smooth. Season with salt to taste.
Toss pesto through the spinach and tomatoes. Serve immediately.

Tips

Pesto works wonders to many meals – combine not only with pasta, but risottos, roasted vegetable salads, as a garnish to soups and to line pie cases. Pesto can be kept frozen for up to 1 month.
Pine nuts can go rancid quickly because of their high fat content. For this reason, it's best to store them in an airtight container in the refrigerator where they will keep for several months.

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