Daily Recipe: May 14

Everything But The Kitchen Sink Pesto Salad

If you're looking for an easy meal that crams a rainbow of veggies and nutrients into one delicious bowl, this recipe is for you! This salad is full of healthy fats and antioxidants from homemade pesto, and packs plenty of vitamins and nutrients from a bed of greens and veggies.

The Pesto - You can use any homemade pesto recipe you prefer. We like this walnut variation from Pinch of Yum! Just throw all the ingredients into a food processor.

• 1 cup walnuts
• 1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
• 1/2 to 3/4 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• juice of 1 lemon
• salt and pepper to taste

The Salad - This salad is versatile enough to add whatever toppings you like (or have on hand). We've included some of our favorites below to get you started!

• Greens (Arugula and spring mixes both work very well)
• Pasta (We like using lentil or chickpea varieties for extra protein)
• Roasted asparagus
• Cherry tomatoes (fresh or roasted)
• Sundried tomatoes
• Roasted mushrooms
• Roasted zucchini

Once you've prepped your fillings, throw one serving into a big bowl with a lid. Add a dollop of pesto to the container, fasten the lid, and give it a good shake to make sure all the veggies are coated in pesto. Then enjoy!