It has become a ritual that every Sunday night I make a new recipe or something way beyond my skill level for dinner. To me, cooking is incredibly therapeutic and the perfect way to wind down the weekend. This means that Sunday also typically brings a very messy kitchen (currently only partially cleaned back up) and an extensive shopping list. Tonight, I decided to skip the store and create something new from the contents of my fridge and pantry. The result was not only healthy but absolutely delicious -- a roasted beet + avocado salad topped with a mint walnut pesto.
I have to say that it was also quite lovely and incredibly simple, making it perfect for entertaining.
The pesto was really the only labor intensive part of this dish and the fresh flavor was well worth the little extra effort.
If you are curious the walnut mint pesto ingredients were: 1 teaspoon lemon juice, small handful of lightly toasted walnuts, 8-10 mint leaves, extra virgin olive oil and salt.