Jacquiline
I’m convinced that any dish with pesto in it is incredible! In my world, pesto trump’s all other sauces. I mean, how many sauces do you know can have the starring role in multiple, completely different recipes? How many sauces do you know require little time to make, freeze incredibly well, and can be found in the grocery store? Pesto might as well be a sauce superhero. That’s right I said it, SAUCE SUPERHERO. Which made me think….why not put it on my salad?! Brilliant! So, my friends I introduce to you the Sweet Almond Pesto Salad.
This handsome Sweet Almond Pesto Salad is sweet, nutty, and oh so perfect on top of sweet juicy tomatoes, crisp romaine lettuce and hearty quinoa. The quinoa adds a good heartiness to the salad and while the balsamic adds the perfect combination of sweetness and tang. Enjoy, friends!
- 1 bunch romaine lettuce
- 1 pint halved cherry tomatoes
- 1/3 cup slivered almonds optional
- 1/4 cup Balsamic Vinegar
- 2 teaspoon brown sugar
- 1 cup packed basil
- 1/4 cup olive oil
- 1 clove garlic
- 1/4 cup shredded parmesean cheese
- 2 teaspoon honey
- 2 teaspoons almonds
- In a small saucepan bring water to a boil. Stir in the quinoa, and cover on low for 10 minutes. Set aside.
- While quinoa is cooking, start on the pesto. Place basil, olive oil, garlic, Parmesan cheese, honey, and almonds in a food processor. Blend until smooth and set aside.
- In a small saucepan simmer on low for 5 minutes the balsamic vinegar and brown sugar until syrupy, Set aside
- Mix together the lettuce and chopped tomatoes. Add the quinoa, and top with desired amount of pesto and drizzle with balsamic glaze. Top with slivered almonds if desired.