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Baby spinach salad with pesto

Serves: 6
Prep: 15
Cook: 0

    Enjoy this salad on its own for a light and easy lunch idea, or as an accompaniment to your favourite main.


    • 150g packet of baby spinach leaves
    • 250g punnet of cherry tomatoes, halved
    • 3 tbs pine nuts, toasted
    • 1½ cups fresh basil leaves
    • 1 clove garlic
    • ½ tbs balsamic vinegar
    • 3 tbs olive oil
    • ¼ tsp salt (optional)


    1. Toss the baby spinach leaves and tomatoes in a large serving bowl.
    2. Process the pine nuts, basil, garlic, balsamic vinegar and olive oil in a food processor until smooth. Season with salt to taste.
    3. Toss pesto through the spinach and tomatoes. Serve immediately.

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