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.
Spinach Pesto with Tomatoes
- Cooking and Prep: 15 m
- Serves: 6
Prepare the Pesto
Place the spinach leaves into a blender or food processor. Add the walnuts and garlic.
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.
Note: Pesto can be made up to three days ahead.
Prepare the Salad
Slice the tomatoes.
Toss with the croutons and the cheese or tofu.
Add desired amount of pesto. Mix everything together and let sit for half an hour until flavors meld.
Photography by Moishe Wulliger
Styling: Renee Muller