Ingredients
Pesto:
100 gms California Walnuts
100 gms arugula
25 gms of basil Leaves
1 clove of garlic
Olive Oil
Salt
Black Pepper
Salad:
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
Salt
Black pepper
Preparations:
- For the pesto: Gather all of the ingredients in a bowl and grind to a creamy but grainy texture.
- Cook pasta according to the manufacturer’s instructions, drain well and allow it to cool.
- Peel the red onion and cut into thin slices.
- Drain the tomato from excess oil.
- Wash the strawberries and cut into halves.
- 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.
- Separate the salad into serving size dishes and, once plated, top by spreading the walnut pesto.
