- Fresh Baby Spinach
- Lemon Zest
- Extra Virgin Olive Oil
- Good-Quality Parmigiano
- Orzo Pasta
You’re gonna need some fresh baby spinach that’s been washed and dried you gonna need some walnuts,parsley,garlic,lemon,extra virgin olive oil. some good-quality parmigiano. you cannae some cooked orzo pasta,salt and pepper now orzo is just a rice shaped pasta that’s it and I’ve cooked it and I also rinse it under cold water just to stop it cooking and I’ve drained it really really well and I put it into this big bowl I’m gonna set that aside and my food processor. I’ve got my spinach and today I’m gonna add in my walnuts i parsley garlic the lemon zest and juice now this is a great dish to take if you’re going on a picnic or if you’re gonna go to the beach I’m gonna go to the beach tomorrow.
So,I’m actually gonna pack this up and then when I get there I’m gonna top it with some feta because if,I crumble it in now, I think they want to fall apart a little bit too much and I want to keep it nice and fresh right on top of the salad but it’s easy because I can make it the night before and they stays really really well on the fridge so,I don’t have to worry about it you know kind of going bad it actually stays better in the fridge as it sits coming that pesto kind of really soaks up.some salt and pepper put a little tiny bit of olive oil in just to get it going and then we’ll add in a little bit more on with a motor running.
I’m gonna add in olive oil just enough until we close nice and loose let’s check it hmm that’s lovely put a little tiny bit more oil that looks good let’s pour this right in here you could if you wanted to add like a bunch of chopped up veggies to this it would be really really yummy but I’m just gonna keep it just like this mmm and this is like a nice sort of spin on a traditional pesto to amaze it with you know the basil in the pine nuts this is just a little bit different but it’s still really.
I’m just gonna put these into the fridge overnight and then tomorrow morning I’m gonna load them up in the cooler and we’re gonna be ready to head to the beach and I like to spoon the feta on top at the very last minute because I want to keep it’s sort of salty crisp texture I don’t want to get completely mushed into the pesto salad I want to keep its texture so that’s why I do it last minute and I kind of really love the combination of the feta and spinach it’s a really classic Greek combination so I think that just by themself by themselves are gonna be gonna pack a flavor punch I promise you it’s easy it’s light it’s a breeze to put together stays wonderful overnight so that makes your life a lot easier so if you want to get this recipe go to www.hsn with me and I’ll see you in the next one bye bye