100 gms California Walnuts

100 gms arugula

25 gms of basil Leaves

1 clove of garlic

Olive Oil


Black Pepper


200 gms pasta

100 gms California Walnut Pesto

20 gms arugula leaves

20 gms basil leaves

100 gms strawberries

12 canned sundried tomato petals

100 gms California Walnuts

1 red onion

12 green and black olives

Extra virgin olive oil

Sherry vinegar


Black pepper


  1. For the pesto: Gather all of the ingredients in a bowl and grind to a creamy but grainy texture.
  2. Cook pasta according to the manufacturer’s instructions, drain well and allow it to cool.
  3. Peel the red onion and cut into thin slices.
  4. Drain the tomato from excess oil.
  5. Wash the strawberries and cut into halves.
  6. Together, in a large bowl, mix all of the ingredients except the walnut pesto, season with salt and freshly ground black pepper and a splash of olive oil and sherry vinegar.
  7. Separate the salad into serving size dishes and, once plated, top by spreading the walnut pesto.