Spinach Asparagus Pesto and Caprese Salad

A new take on the classic Pesto, paired with a Caprese salad and an optional soup from the left overs.

Ingredients for Pesto:
Olive Oil
Frozen chopped spinach
Frozen Asparagus spears
Plain Sunflower seeds
Plain Almonds
Bell pepper
1/2 can Cream of Poblano condensed soup
Mozzarella cheese (I used a low-fat block, rather than fresh for this portion)
Salt

For Caprese Salad:
Tomato slices
Fresh Mozzarella
Balsamic Vinegar
Pepper

For the soup:
The remaining Pesto
1/2 can of Cream of Poblano
Water or Half and Half

Step 1 Making the Spinach Base

In a pan, put in a little olive oil and set to medium heat.
Put in as much spinach as you think you will need, and possibly a little more if you want to try for the soup.
Stir occasionally until no limp and no longer frozen.
Once it is thawed, add a half can of condensed soup. I used Cream of Poblano.
Stir until well mixed and add a few cubes of Mozzarella. For this, I liked the block cheese for its melting quality.
Let these cubes melt, stir and remove from heat.

Comments

[bajablue]

Beautiful presentation... 5 Stars!!!

[sunshiine]

This looks sooooo good!