Description
Ina Garten’s pesto pea salad brings Mediterranean freshness to summer tables with minimal effort. Cool green peas mingle with herbal pesto, creating a simple side dish that whisks you straight to an Italian garden party.
Ingredients
Scale
Main Ingredients:
- 300g baby spinach leaves
- 100g basil
- 250g frozen peas
- 100g grated parmesan
Nuts and Seasonings:
- 30g walnuts
- 2 tablespoons (30 ml) pine nuts, toasted
- 30g pine nuts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Additional Ingredients:
- 3 tablespoons (45 ml) garlic, chopped
- 350 milliliters (11.8 fluid ounces) olive oil
Instructions
- Pulverize walnuts, pine nuts, and garlic in a food processor for approximately 15 seconds until finely chopped.
- Incorporate fresh basil leaves, kosher salt, and freshly ground black pepper into the nut mixture. Gradually stream extra virgin olive oil (60 milliliters or 2 fluid ounces) while processing until the mixture achieves a silky, uniform consistency.
- Gently fold in grated parmesan cheese and blend for an additional 60 seconds until ingredients are thoroughly integrated. Transfer pesto to an airtight container and cover with a thin protective layer of olive oil to prevent oxidation.
- Prepare an ice bath in a separate bowl with cold water and ice cubes.
- Bring a pot of salted water to a rolling boil. Add green peas and cook for precisely 1 minute until they turn bright green and become tender.
- Immediately drain peas and plunge them into the prepared ice bath to halt the cooking process and preserve their vibrant color and crisp texture.
- In a dry skillet over medium heat, carefully toast pine nuts for 3-4 minutes, stirring constantly until they develop a golden brown color and release a nutty aroma.
- Place fresh spinach leaves in a large salad bowl. Drain cooled peas thoroughly and distribute them evenly over the spinach.
- Sprinkle toasted pine nuts over the salad and drizzle with of freshly prepared pesto. Gently toss all ingredients to ensure even coating and serve immediately.
Notes
- Peas release moisture during cooling, so drain and pat them completely dry to prevent watery salad texture.
- Elevate pine nuts’ flavor by toasting them until golden brown, bringing out a rich, nutty essence.
- Create customizable pesto by swapping basil with spinach or arugula, and using sunflower seeds for nut-free alternatives.
- Kick up the heat with red pepper flakes or chopped jalapeño, carefully balancing spiciness with other vibrant ingredients.
- Blend olive oil slowly into pesto mixture, ensuring a silky-smooth consistency without becoming overly thick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 392 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 43 g
- Saturated Fat: 6 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 12 mg