Baby spinach salad with pesto

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Serves 6
Prep 15
Cook 0
Enjoy this salad on its own for a light and easy lunch idea, or as an accompaniment to your favourite main.
  • 150g packet of baby spinach leaves
  • 250g punnet of cherry tomatoes, halved
  • 3 tbs pine nuts, toasted
  • 1½ cups fresh basil leaves
  • 1 clove garlic
  • ½ tbs balsamic vinegar
  • 3 tbs olive oil
  • ¼ tsp salt (optional)

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  1. Toss the baby spinach leaves and tomatoes in a large serving bowl.
  2. Process the pine nuts, basil, garlic, balsamic vinegar and olive oil in a food processor until smooth. Season with salt to taste.
  3. Toss pesto through the spinach and tomatoes. Serve immediately.

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