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Pea, Walnut and Pesto Salad


2 cups frozen peas

2 tablespoons pinenuts toasted

2.5 cups baby spinach

4 tablespoons pesto (see below)


cup walnuts

1/4 cup pine nuts

8 cloves of diced garlic

5 packed cups fresh basil leaves

1 teaspoon salt

1 teaspoon freshly ground black pepper

1.5 cups good quality extra virgin olive oil

1.5 cup freshly grated Parmesan


Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. This allows them to keep their fresh green colour. 

To make the pesto place the walnuts, pinenuts and garlic in the bowl of a food processor. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl and process until the pesto is finely pureed. Add the Parmesan and pulse for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and nuts over the spinach. Add the pesto and toss.

Last modified on Sunday, 08 December 2013 18:47

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