Today I am going to show you one of my favorite combinations of ingredients: lentils with basil. You already know that lentils are my favorite legume, and today I will confess that I am also a big fan of basil. I love putting basil leaves on pizza fresh from the oven… it brings out the flavor of the rest of the ingredients. Today’s recipe is a lentil salad with pesto sauce to enjoy it to the fullest this summer.

Ensalada de lentejas con salsa pesto

  • 400 g. of cooked lentils
  • 100 g. of arugula
  • 250 g. of cherry tomatoes
  • 80 g. of dried tomatoes in oil
  • ½ tender onion
  • 24 black olives
  • < li class = "ingredient" itemprop = "ingredients"> 40 g. of pine nuts

  • 20 ml. of olive oil
  • 10 fresh basil leaves
  • 1 garlic
  • < / ul>

    1. Wash and drain the lentils and place them in a bowl or dish along with the arugula and olives.
    2. Clean the cherry tomatoes and cut them into halves. We add them to the lentils.
    3. Peel the onion and cut it into julienne strips. We add it to the lentils.
    4. Finally, we cut the dried tomatoes into pieces and add them to the salad. We will drain as much oil as possible from the tomatoes, to avoid a very greasy salad.
    5. Let the salad cool in the fridge while we prepare the pesto sauce.
    6. To prepare the pesto sauce, we first toast the pine nuts over low heat in a pan. We must move the pine nuts from time to time, so that they are roasted equally and prevent them from burning. Once toasted, let them cool.
    7. Crush the pine nuts with the basil leaves, the garlic and the oil. We already have the sauce ready to dress the salad.
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