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Dairy
Easy
6 Servings
Allergens 
15 Minutes
Diets
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.
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
1 teaspoon sugar
1 teaspoon Haddar Kosher Salt
black pepper, to taste
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
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.
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 WulligerStyling: Renee Muller
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