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1
Preheat the oven to 350 degrees F.
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2
Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
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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.
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4
Continue roasting until golden brown and toasted.
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5
Set aside and allow to cool thoroughly.
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6
Fill a large bowl halfway with ice water, and set it close to the sink.
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7
Dump the spinach and basil into the boiling water and store.
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8
After 1 minute, strain the greens, and plunge them into the bowl with ice water.
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9
Drain the greens again and squeeze them tightly to get as much water out as possible.
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10
Chop the greens roughly.
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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.
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12
Taste and season with additional salt, if desired.
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13
Set aside.
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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.
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15
Then top the hot dog with sliced pickles, and season with hot sauce until you reach desired level of heat.
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16
For the Garden Pesto dog, spiral-cut and grill the hot dog (link to instructions are in the intro).
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17
Lightly toast the split bun on the grill.
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18
Place the grilled dog in the bun, and add 1/4 cup pesto, the sliced tomato, and serve.
