Arugula, Lentil, and Pesto Salad
ekilu Team
ingredients
9
Difficulty
Easy
Time
15'
2 servings
Fresh ingredients
tomato
1 unit
garlic
2 cloves
parmesan cheese
1/2 cup
arugula
4 oz
basil
1 oz
Pantry ingredients
canned lentil
1 small jar
olive oil
6 tbsp
walnut
1 handful
black pepper
2 pinches
Instructions
1
Prepare the pesto. Add the basil leaves to a blender. Add the olive oil, walnuts, half the grated parmesan, garlic cloves, and a pinch of salt. Blend for several minutes until it forms a thick sauce. Save in a glass container.
2
Place the arugula in a salad bowl.
3
Rinse the lentils with a lot of water, drain, and place on top of the arugula.
4
Cut the tomato in two, remove the excess liquid and cut into cubes. Place the tomato into the salad bowl.
5
Chop the walnuts and add to the bowl followed by a handful of parmesan cheese, and 3 tablespoons of pesto sauce.
6
Stir the ingredients together and add the rest of the oil and serve immediately. Enjoy!
Tips & Tricks
To prepare the pesto, you can replace the basil for slices of carrot, arugula, or spinach.
Save the other half of the pesto that you prepared in a glass container with an airtight lid. It should last about one week.
If you would like the pesto to be lighter you can add more olive oil and salt.
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