Ina Garten Pesto Pea Salad recipe is made with frozen peas, pine nuts, baby spinach leaves, walnuts, garlic, basil, kosher salt, freshly ground pepper, olive oil, and grated parmesan this recipe takes 30 minutes to prepare and serves 6 people. ! if you want more salad recipe you visit Ina Garten’s Artichoke Salad
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💚 Why You’ll Love This Pesto Pea Salad Recipe:
- Fresh Ingredients: Uses fresh, wholesome ingredients for a healthy and vibrant salad.
- Quick Preparation: Ready in just 30 minutes, perfect for busy days.
- Flavorful Pesto: The homemade pesto adds a rich, savory taste to the salad.
- Versatile: Ideal as a side dish or a light main course for any meal.
❓ What Is Ina Garten Pesto Pea Salad Recipe?
Ina Garten’s Pesto Pea Salad is a fresh and flavorful dish made with frozen peas, toasted pine nuts, baby spinach leaves, and a homemade pesto sauce the pesto, made from walnuts, pine nuts, garlic, basil, olive oil, and grated parmesan, gives the salad a rich and creamy texture.
🥒 Ina Garten Pesto Pea Salad Ingredients
For the peas
- 250g of frozen peas
- 2 tbsps pine nuts, toasted
- 300g baby spinach leaves
For the pesto
- 30g walnuts
- 30g pine nuts
- 3 tbsp garlic, chopped
- 100g basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 350ml olive oil
- 100g grated parmesan
🥗 How To Make Ina Garten Pesto Pea Salad
For the Pesto:
- Put walnuts, pine nuts, and garlic in a food processor. Blend for 15 seconds.
- Add basil leaves, salt, and pepper. While blending, slowly add olive oil until smooth.
- Add parmesan and blend for 1 minute. Use right away or store in the fridge or freezer with a thin layer of olive oil on top.
For the Peas:
- Boil peas in salted water for 1 minute. Then, cool them quickly in ice water.
- In a dry pan, toast pine nuts over medium heat for about 4 minutes until brown.
- Put spinach in a salad bowl. Drain peas and add them to the spinach. Add toasted pine nuts and 4 tablespoons of pesto. Toss to mix.
💭 Recipe Tips:
- Gradually add olive oil while blending the pesto to achieve a smooth consistency and avoid it being too thick.
- For extra spice, add red pepper flakes or a chopped jalapeño to the pesto, balancing the heat with other flavors.
- Substitute basil with fresh spinach or arugula in the pesto, or use sunflower seeds instead of nuts for a nut-free option.
- Thoroughly drain and pat dry peas after cooling to avoid adding excess moisture to the salad.
- Toast pine nuts until golden brown to enhance their nutty flavor, and use freshly grated parmesan for the best taste.
🥗 What To Serve With Pesto Pea Salad?
Pesto Pea Salad pairs well with Chicken With Croutons, Chicken With Morels, or Steak Sandwich for a protein boost it also complements Fish Chowder, Midnight Pasta, or a simple Shrimp Risotto for a light meal serve with Zucchini Au Gratin or Tuscan White Bean Soup.
🎚 How To Store Leftovers Pesto Pea Salad?
- In The Fridge. Store leftovers pesto pea salad in an airtight container in the refrigerator consume within 2 days for the best taste.
- In The Freezer. To freeze store leftovers pesto pea salad in an airtight container with a layer of olive oil on top freeze for up to 3 months.
FAQ’S
How do I prevent the pesto from turning brown in Pesto Pea Salad?
To prevent the pesto from turning brown, add a thin layer of olive oil on top before storing it. This limits air exposure, which causes browning. Lemon juice can also help maintain the pesto’s green color.
Can I add other vegetables to Pesto Pea Salad?
Yes, you can add vegetables like cherry tomatoes, bell peppers, or cucumbers to Pesto Pea Salad. Roasted vegetables such as asparagus or zucchini also complement the flavors well.
What type of cheese can I substitute for parmesan in Pesto Pea Salad?
Substitute parmesan with pecorino romano, asiago, or Grana Padano. For a dairy-free option, use nutritional yeast for a similar cheesy flavor.
How do I keep the spinach from wilting in Pesto Pea Salad?
To keep spinach from wilting, add the pesto and dressing just before serving. Ensure the spinach is dry and store ingredients separately if preparing in advance.
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Ina Garten Pesto Pea Salad Nutrition Facts
Amount Per Serving
- Calories: 310
- Total Fat: 28g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 350mg
- Total Carbohydrates: 11g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 7g
Ina Garten Pesto Pea Salad
Description
Ina Garten Pesto Pea Salad recipe is made with frozen peas, pine nuts, baby spinach leaves, walnuts, garlic, basil, kosher salt, freshly ground pepper, olive oil, and grated parmesan this recipe takes 30 minutes to prepare and serves 6 people.
Instructions
For the Pesto:
-
- Put walnuts, pine nuts, and garlic in a food processor. Blend for 15 seconds.
- Add basil leaves, salt, and pepper. While blending, slowly add olive oil until smooth.
- Add parmesan and blend for 1 minute. Use right away or store in the fridge or freezer with a thin layer of olive oil on top.
For the Peas:
- Boil peas in salted water for 1 minute. Then, cool them quickly in ice water.
- In a dry pan, toast pine nuts over medium heat for about 4 minutes until brown.
- Put spinach in a salad bowl. Drain peas and add them to the spinach. Add toasted pine nuts and 4 tablespoons of pesto. Toss to mix.
Notes
- Gradually add olive oil while blending the pesto to achieve a smooth consistency and avoid it being too thick.
For extra spice, add red pepper flakes or a chopped jalapeño to the pesto, balancing the heat with other flavors.
Substitute basil with fresh spinach or arugula in the pesto, or use sunflower seeds instead of nuts for a nut-free option.
Thoroughly drain and pat dry peas after cooling to avoid adding excess moisture to the salad.
Toast pine nuts until golden brown to enhance their nutty flavor, and use freshly grated parmesan for the best taste.
Ina Garten Pesto Pea Salad
