Spinach Pesto With Tomatoes

Spinach pesto has a milder flavor than standard basil pesto, and it goes beautifully with both a dressed-up and dressed-down meal. I’ve served this salad deconstructed as an appetizer as well. Here I’ve given both a parve and a dairy option. Don’t be scared of the tofu if you’ve never tried it. It takes the flavor of the pesto and is a great way to add protein and color to this salad.

Directions

Prepare the Pesto

1. Place the spinach leaves into a blender or food processor. Add the walnuts and garlic.

2. While the machine is running on a slow speed, slowly add the oil and let it incorporate until you have a smooth paste. Add sugar, salt, and pepper, and taste to adjust seasonings.

Notes: Pesto can be made up to three days ahead.