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1
Cook the peas in a pot of boiling salted water for 1 minute.
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2
Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
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3
To assemble, place the spinach leaves in a salad bowl.
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4
Sprinkle the peas and pignolis over the spinach.
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5
Add the pesto and toss.
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6
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.
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7
1/4 cup walnuts
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8
1/4 cup pignolis
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9
3 tablespoons diced garlic (9 cloves)
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10
5 cups fresh basil leaves, packed
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11
1 teaspoon kosher salt
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12
1 teaspoon freshly ground pepper
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13
1 1/2 cups good olive oil
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14
1 cup freshly grated Parmesan
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15
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
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16
Process for 30 seconds.
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17
Add the basil leaves, salt, and pepper.
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18
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
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19
Add the Parmesan and puree for a minute.
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20
Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
