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Recipe by Estee Kafra

Spinach Pesto with Tomatoes

Dairy Dairy
Easy Easy
6 Servings
Allergens

Ingredients

Pesto

  • 4–5 ounces (110–140 grams) baby spinach

  • 1/2 cup shelled walnuts (you can toast them for more depth of flavor)

  • 1 clove garlic or 1 cube Gefen Frozen Garlic

  • approximately 1/2 cup Bartenura Olive Oil

Salad

  • 4 large, juicy summer tomatoes

  • 2 cups garlic-flavored or any flavor croutons (I like sourdough croutons)

  • 1 cup cubed fresh mozzarella or 1 cup cubed firm tofu

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.

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

Photography by Moishe WulligerStyling: Renee Muller

Spinach Pesto with Tomatoes

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