Our Veggie Kitchen

I've been meaning to post my spinach pesto for a while. I made this for my wife's Christmas office party. It's refreshing and light, perfect for a summer pot luck (I know, I'm pining for the sun) or made ahead for lunches.



Pasta Salad with Almond Spinach Pesto
1 lb pasta (fusilli, farfalle, etc)
1 pint grape tomatoes, halved
Pesto:
1/2 cup almonds, ground
2 tbs olive oil, plus 1 tbs for pasta
2 cups packed basil leaves, chopped
2 cups packed spinach leaves, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lemon, juiced
1 tbs miso
1/4 cup vegenaise

For the pesto: Fry the ground almonds in a dry saute pan until they begin to smell toasted. Seperate half of the spinach and basil and set aside. Add the remaining pesto ingredients to the blender and blend, adding a little more oil if necessary. Mince the remaining spinach and basil and stir in. Set aside.

Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water. Toss in a little oil to prevent sticking. Add the grape tomatoes and pesto. Stir until thoroughly combined.

8 Servings (as a side): 371 cal (15g fat, 48g carbs, 10g protein)