Recipe courtesy of Ina Garten

Pesto Pea Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
  3. Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
  1. Pesto:
  2. 1/4 cup walnuts
  3. 1/4 cup pignolis
  4. 3 tablespoons diced garlic (9 cloves)
  5. 5 cups fresh basil leaves, packed
  6. 1 teaspoon kosher salt
  7. 1 teaspoon freshly ground pepper
  8. 1 1/2 cups good olive oil
  9. 1 cup freshly grated Parmesan
  10. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. 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 or freezer with a thin film of olive oil on top.
  11. Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
  12. Yield: 4 cups
32m Easy 99%
CLASS
33m Easy 95%
CLASS
23m Easy 100%
CLASS
25m Easy 100%
CLASS
16m Easy 100%
CLASS
9m Easy 98%
CLASS
Damaris Phillips

Mac and Cheese and Peas

12m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now