Spinach Pesto with Tomatoes

Estee Kafra Estee Kafra
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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.

15m 6
Easy Vegetarian Low Carb Pescatarian Vegan Dairy

Contains: Dairy, Tree nuts, Soy, Wheat, Gluten

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.

Prepare the Salad

  1. Slice the tomatoes.

  2. Toss with the croutons and the cheese or tofu.

  3. Add desired amount of pesto. Mix everything together and let sit for half an hour until flavors meld.

Credits

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

Description:
Photography by Moishe Wulliger

Styling: Renee Muller

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cheese dairy or pareve Estee Kafra pesto spinach summer summer salads tofu tomatoes
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