Spinach + Apple w/ Nutty Pesto

 

spinach green apple 6

A small experiment turns really delicious with this salad. I used the spinach we grew in our balcony. And here is the result of that. The leaves were not yet mature; but they were not baby-ish too. So, these are ‘young’ spinach leaves.

 

spinach 2 spinach 3

Spinach crop 3

spinach green apple 2

 

spinach green apple 3

 

 

  1. 300 g fresh spinach leaves
  2. 1 green apple (preferably)
  3. 4-5 black olives
  4. 5 cashew nuts
  5. 5 hazel nuts
  6. 5 almonds
  7. Half a handful of parsley
  8. 3 garlic cloves
  9. Salt and fresh ground black pepper
  10. Extra virgin olive oil

 

–        Wash and dry the fresh spinach that you have, and if possible, place the leaves wrapped in plastic or just a brown paper bag, in the fridge, for about 30 minutes. (try not to drain the water completely after you have washed the leaves)

–        Wash, peel (optionally), and chop the apple into mediocrely thin wedges

–        To make the dressing, wash the parsley and place the leaves in a processor, with all the nuts, garlic cloves, and salt.

–        As you process add tspns of water and more tspns of olive oil. When your dressing is completely emulsified in the oil, and looks thick, it is done.

–        Arrange you salad by placing the apple wedges, spinach leaves and olives (pitted) in a large bowl, and then pouring the dressing over. Mix well with your hands and serve immediately, with an extra helping of olive oil.

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