Spinach Pea Salad Recipe – Basil Walnut Pesto & Pine Nuts

Last Updated on 2 months by Neha Deshmukh

Spinach Pea Salad Recipe – Basil Walnut Pesto & Pine Nuts

Hey everyone! I’m so excited to share this vibrant Spinach Pea Salad with you. It’s one of those recipes that just feels like sunshine on a plate – fresh, flavorful, and incredibly easy to throw together. I first made this for a little garden party last summer, and it was a total hit! It’s become a go-to for potlucks, quick lunches, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

This salad is a delightful mix of textures and tastes. The sweetness of the peas, the slight bite of the red onion, and the crunch of pine nuts all come together beautifully. But the real star? The homemade basil walnut pesto. It’s so much better than store-bought, and it elevates this salad to something truly special. Plus, it’s ready in under 20 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this Spinach Pea Salad:

• 3 cups baby spinach
• 1 cup fresh English peas
• ¼ – ½ cup pine nuts (depending on how much crunch you like!)
• 1 cup cherry tomatoes, halved
• ¼ – ½ cup grated Asiago cheese (to taste)
• ¼ cup red onion, thinly sliced
• 1 cup fresh basil leaves
• ½ cup spinach (for the pesto – yes, more spinach!)
• ½ cup walnuts
• ¼ cup grated Pecorino Romano cheese
• ½ – 1 cup olive oil (start with ½ and add more as needed)
• 1 clove garlic

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Pine Nuts

These little guys add such a lovely texture! They can be a bit pricey, so toasting them really brings out their flavor. Keep a close eye on them while toasting – they burn quickly.

Pecorino Romano Cheese

This salty, hard cheese is a classic in pesto. It has a much sharper flavor than Parmesan, which is what we want here. If you can’t find it, Parmesan is an okay substitute, but try to find the real deal if possible!

Basil Varieties

Genovese basil is the most common and works beautifully, but feel free to experiment! Lemon basil or Thai basil can add a unique twist.

Walnut Options

Walnuts provide a lovely earthy flavor to the pesto. You can also use other nuts like almonds or pistachios, but the flavor profile will change slightly.

Asiago Cheese

Asiago has a nutty, slightly sweet flavor that complements the pesto and vegetables perfectly. You could also use Parmesan, but Asiago is my preference for this salad.

Step-By-Step Instructions

Alright, let’s make some salad!

1. First, let’s quickly cook the peas. Bring a pot of water to a boil and add the fresh peas. Cook for just 2 minutes, then drain and set aside. This brightens their color and makes them a little more tender.
2. Next, toast those pine nuts! Place them in a dry pan over medium heat and toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully – they burn easily! Set aside to cool.
3. Give your baby spinach a good rinse and pat it dry with a kitchen towel. Nobody likes soggy salad!
4. Now for the fun part – assembling the salad! In a shallow bowl, layer the spinach, sliced red onions, cooked peas, and halved cherry tomatoes.
5. Sprinkle the toasted pine nuts generously over the vegetables.
6. Time for the pesto! Drizzle that gorgeous basil walnut pesto all over the salad. Don’t be shy – it’s the best part!
7. Finally, top it all off with a generous grating of Asiago cheese.

Expert Tips

• Don’t overcook the peas! You want them to be bright green and slightly crisp.
• Toasting the pine nuts is essential for maximum flavor.
• Taste the pesto as you blend it and adjust the seasoning as needed.
• For a more intense basil flavor, add a squeeze of lemon juice to the pesto.

Variations

This salad is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply omit the Pecorino Romano and Asiago cheese, and use a vegan Parmesan alternative if desired.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Nut-Free Adaptation: Substitute the pine nuts and walnuts with sunflower seeds or pumpkin seeds.
• Spice Level – Pepper Adjustment: My husband loves a good kick, so I often add an extra pinch of black pepper to the pesto.
• Spring/Summer Salad Variation: Add some sliced strawberries or grilled asparagus for a seasonal twist. My friend Sarah always adds grilled halloumi – it’s amazing!

Serving Suggestions

This Spinach Pea Salad is fantastic on its own for a light lunch. It also pairs beautifully with grilled chicken, fish, or a crusty loaf of bread. It’s a great side dish for a barbecue or picnic.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The pesto might darken slightly, but it will still taste delicious.

FAQs

Let’s answer a few common questions:

• Can I make the pesto ahead of time? Absolutely! Pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can even freeze it for longer storage.
• What kind of spinach works best in this salad? Baby spinach is ideal because it’s tender and mild-flavored.
• Can I substitute the pine nuts with another nut? Yes, you can! Sunflower seeds, pumpkin seeds, or slivered almonds are all good substitutes.
• Is Pecorino Romano cheese essential for the pesto? While Parmesan can work in a pinch, Pecorino Romano really adds that authentic Italian flavor.
• How long will this salad keep in the refrigerator? Best enjoyed within 24 hours, but it’s still safe to eat for up to 48 hours. The spinach might wilt a bit, though.

Enjoy! I hope you love this Spinach Pea Salad as much as I do. Let me know in the comments if you try it and what you think!