I have been introduced to other ways to make pesto recently. Before I have always used pine nuts but now I am using walnuts. Better nutritional value and less fat! I have also been experimenting with putting spinach in the pesto mix with delicious results, and more vitamins to boot! I apologize in advance for not having photos of the salad it was going before I could take a photo but I am sure I will make many more times this summer and I promise to post my results!
Ingredients:
For the pesto
2 cups spinach leaves
1 bunch basil
1 to 2 cloves garlic (depending on preference)
1/3 cup walnuts
3 tbsp olive oil
Salt and pepper to taste
For the salad
Box of pasta of your choice I prefer fusilli buries up to you
8 to 10 olives diced
1 medium tomato diced
1/4 cup banana peppers diced
2 to 3 green onions diced
Salt and Pepper to taste
Directions:
Start the water for the pasta. In a cuisinart or blender blend the spinach basil and 2 tbsp of the olive oil. After that is blended well add the walnuts garlic and the rest of the olive oil and blend well taste and add the salt and pepper as needed. Set aside (I usually find it much easier to put in bowl and place in the fridge so it is ready to go). As the pasta is cooking prep the rest of the vegetables. Add to a large mixing bowl and add the pesto. After the pasta is rinsed and drained add that and mix well.
Yum and done!
