Tomato and Sunflower Sprout Salad with Arugula Pesto

This yummy twist on the classic Italian pesto subs the traditionally used fresh basil for arugula. While pasta pesto is the most famous pesto dish, this peppery pesto is fantastic drizzled over a simple tomato salad, lovely on toast as an appetizer, or very yummy on grilled fish too.

Ingredients (serves 2)

For the arugula pesto

• 3/4 cup arugula packed
• 1 clove garlic
• 2 tbsp unsalted cashew or pine nuts
• 1.5 tbsp grated Parmesan cheese
• 1.5 tbsp extra-virgin olive oil
• squeeze lime or lemon juice only
• sea salt to taste

For the salad

• 3 cups sprouts of your choice (seed, bean or grain sprouts), we used sunflower sprouts
• 2 cups tomatoes, chopped
• 1/2 cup spring onion (scallion,) chopped
• 2 slices bread of your choice, we used rye bread

Instructions

1. Add all pesto ingredients to a small blender and blend until smooth paste.
2. Mix pesto with tomatoes and spring onions.
3. Dress plates with sprouts and top with tomato-pesto mix. Serve with a slice of bread.

Enjoy ;-)

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