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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spinach and Pea Salad with Ligurian Pesto Recipe

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This recipe for Spinach and Pea Salad with Ligurian Pesto is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad

2 cups frozen peas
2 tbsp pine nuts, toasted
2 1/2 c baby spinach leaves
5 tbsp pesto, recipe follows

Pesto

1/4 c walnuts
1/4 c pine nuts, toasted
3 tbsp diced garlic (approximately 9 cloves)
5 c fresh basil leaves
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 c olive oil
1 c freshly grated Parmesan cheese
Directions:
Directions:
Cook the peas in a pot of boiling, salted water for approximately one minute. Immediately immerse the peas in a bowl of ice water. Drain when fully cooled.

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pine nuts over the spinach. Add the pesto and toss, adding more until it is "dressed" to your liking.

To make the pesto, place the pine nuts, walnuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil leaves, salt and pepper. With the food processor running, pour in the olive oil slowly through the feed tube and process until the mixture is a fine puree. Add the Parmesan and puree for a minute longer. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I made this as part of a buffet prepared for a gathering of Elizabeth's friends one evening. The rest of the buffet included homemade Pizza Margherita, Curried Chicken Salad with Grapes and Walnuts and a cold pasta salad. It was a hit.

 

 

 

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