The Meatball Shop's Garden Pesto Spiral-Cut Hot Dog Recipe

• 14 cup roughly chopped walnuts
• 4 cups baby spinach leaves
• 2 cups fresh basil
• 1 teaspoon salt, or to taste
• 12 cup olive oil
• 14 cup grated Parmesan cheese
• 1 hot dog, spiral cut (link in intro)
• 1 hot dog bun
• 1/4 cup The Meatball Shops Pesto
• 1/2 tomato, thinly sliced

1. Preheat the oven to 350 degrees F.
2. Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
3. Meanwhile, spread out the walnuts on a small-rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes.
4. Continue roasting until golden brown and toasted.
5. Set aside and allow to cool thoroughly.
6. Fill a large bowl halfway with ice water, and set it close to the sink.
7. Dump the spinach and basil into the boiling water and store.
8. After 1 minute, strain the greens, and plunge them into the bowl with ice water.
9. Drain the greens again and squeeze them tightly to get as much water out as possible.
10. Chop the greens roughly.
11. Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached.
12. Taste and season with additional salt, if desired.
13. Set aside.
14. If youre looking to give Daniels Chicago-inspired hot dog a shot, place the grilled hot dog in the bun, and fan out the sliced red onions between the bun and the hot dog.
15. Then top the hot dog with sliced pickles, and season with hot sauce until you reach desired level of heat.
16. For the Garden Pesto dog, spiral-cut and grill the hot dog (link to instructions are in the intro).
17. Lightly toast the split bun on the grill.
18. Place the grilled dog in the bun, and add 1/4 cup pesto, the sliced tomato, and serve.

walnuts, baby spinach, fresh basil, salt, olive oil, parmesan cheese, hot dog, hot dog bun, tomato

Taken from www.chowhound.com/recipes/spiral-cut-hot-dog-pesto-sliced-tomatoes-31427 (may not work)