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Spinach and Pea Salad with Fresh Basil Walnut Pesto
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Spinach Pea Salad with Fresh Basil Walnut Pesto

Course Salad
Cuisine American, Modern
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 272kcal
Author Manju

Ingredients

  • 3 cups baby spinach packed
  • 1 cup fresh English peas
  • 1/4 cup pine nuts
  • 1 cup cherry tomatoes halved
  • 1/2 cup Asiago cheese grated
  • 1/4 red onion sliced

Fresh Basil Walnut Pesto

  • 1 cup basil packed in
  • 1/2 cup spinach packed in
  • 1/2 cup walnuts
  • 1/4 cup grated Pecorino Romano or you can use Asiago for this also or Parmesan cheese
  • 3/4 - 1 cup olive oil
  • 1 clove garlic
  • salt to taste
  • freshly cracked black pepper to taste

Instructions

  • 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.

Nutrition

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