3 cups organic spinach
5 large basil leaves
juice from 1 large lemon
2 tablespoons olive oil
2 tablespoons Roasted Salted Blue Diamond Almonds
1 tablespoon grated parmesan cheese
3 garlic cloves, peeled
1-2 tablespoons water, to thin pesto
Freshly ground salt and pepper, to taste
For the salad:
2 (15 oz) cans chickpeas, rinsed and drained
1 cup grape tomatoes, halved
1/4 cup diced red onion
1/4 cup pitted kalamata olives
1/4 cup crumbled feta


1.In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
2.Next make the salad by adding chickpeas, tomatoes, diced onion, and olives to a large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.

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