Easy batch recipes: Parsley pesto salad with seasonal vegetables


This recipe is for a homemade pesto. I made this when I was traveling and didn't even have a blender, so it took a good amount of work. Luckily, you can blend these ingredients and have it done in a couple seconds. This is a bright and lemon-y pesto sauce that's perfect for spring or summer. It also keeps well in the fridge.

This recipe is easily made vegan without the addition of the cheese.


Serves 6-8
Prep time: 30 minutes Cook time: 30 minutes
  • 1 lb. fusili or bowtie pasta 
  • 2 lbs. button mushrooms, sliced
  • 1 lb. asparagus, cut in small pieces
  • 2 lbs. spinach
  • 3 teaspoons, garlic, minced
  • 1/2 cup cherry tomatoes
  • 1/4 cup ricotta cheese (optional)
Parsley Pesto

  • 2 large bunches parsley
  • 3-5 cloves, garlic, minced
  • 2 lemons, zested and juiced
  • 2 teaspoons oregano
  • 1/2 cup Parmesan, grated (optional)
  • 1/4-1/2 cup olive oil

1. Mix all the ingredients for pesto. Chop by hand or pulse in a blender. Set aside.

2. Boil pasta. When slightly cool, mix pesto into pasta.

3. Saute vegetables in a large frying pan with a little garlic. Start with mushrooms, then asparagus, then spinach. Do them separately. Add the veggies to the pasta.

4. Serve pasta with chicken if desired. Top with cherry tomatoes and a dollop of ricotta cheese.

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