Pesto Pea Salad
Once you
have FRESH PESTO – you will never want anything else but it again!
Ingredients for Salad
- 2
C frozen peas
- 2
T pignolis, toasted
- 2
½ C baby spinach
- 4
T pesto, (recipe follows)
Directions for Salad
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.
To assemble, place the spinach leaves
in a salad bowl.
Sprinkle the peas and pignolis over
the spinach.
Add the pesto and toss.
Note: To toast pignolis, place them
in a dry sauté pan and cook over medium heat for about 4 minutes, until evenly
browned, tossing frequently.
Ingredients
for Pesto
·
¼ C walnuts
·
¼ C pignolis
·
3 T diced garlic (9 cloves)
·
5 C fresh basil leaves, packed
·
1 tsp kosher salt
·
1 tsp freshly ground pepper
·
1 ½ C good olive oil
·
1 C freshly grated Parmesan
Directions for Pesto
Place the walnuts, pignolis, and
garlic in the bowl of a food processor fitted with a steel blade (or blender).
Process for 30 seconds
Add the basil leaves, salt, and
pepper.
With the processor running, slowly
pour the olive oil into the bowl through the feed tube and process until the
pesto is finely pureed.
Add the Parmesan and puree for a
minute.
Serve, or store the pesto in the refrigerator with a thin film
of olive oil on top (if not stored right, may turn brown)
