Spinach Pea Salad with Fresh Basil Walnut Pesto
Servings 4 people
- 3 cups baby spinach packed
- 1 cup fresh English peas
- ¼ cup pine nuts
- 1 cup cherry tomatoes halved
- ½ cup Asiago cheese grated
- ¼ red onion sliced
Fresh Basil Walnut Pesto
- 1 cup basil packed in
- ½ cup spinach packed in
- ½ cup walnuts
- ¼ cup grated Pecorino Romano or you can use Asiago for this also or Parmesan cheese
- ¾ - 1 cup olive oil
- 1 clove garlic
- salt to taste
- freshly cracked black pepper to taste
Cook the fresh green peas for a couple of minutes in boiling water, to soften them. Drain and keep aside.
Toast the pine nuts in a pan over the stove top and keep aside.
Rinse the baby spinach and pat dry.
Layer a shallow bowl with the spinach. Top with the sliced onions, English peas and cherry tomato halves.
Sprinkle the pine nuts all over the vegetables.
Drizzle enough of the basil walnut pesto over it. You can always add more pesto to individual plates after serving, based on taste.
Top with grated Asiago.
To make fresh basil walnut pesto
Add the basil, spinach, walnuts, grated Pecorino Romano, garlic, salt and pepper to a food processor. Add a little oil and blend. Scrape down the sides and add the remaining olive oil and blend again till it comes together to a semi-smooth mixture.
Serving: 2cups | Calories: 272kcal | Carbohydrates: 12g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 303mg | Potassium: 470mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3360IU | Vitamin C: 32.2mg | Calcium: 279mg | Iron: 2.7mg