Spinach Salad with Avocado Pesto and Peas

Inspired by an Ina Garten recipe, I’ve made this salad my own over the years by tweaking the quantities and adding lemon juice, pecorino and my own recipe for avocado pesto.

3 tablespoons pine nuts, toasted

2 cups frozen peas, thawed

3 cups baby spinach leaves

2⁄3 cup avocado pesto

1 lemon

¼ cup grated pecorino cheese PESTO

2 tablespoons pine nuts

2 cloves garlic, smashed

2 cups fresh basil leaves, packed, without the stems

1 cup arugula or kale

1 avocado, peeled and pitted

1 tablespoon lemon juice

1 ⁄8 teaspoon sea salt Freshly ground pepper

¼ cup good quality extra virgin olive oil

½ cup freshly grated Parmesan (optional, leave out to make vegan)

Instructions: Place the pine nuts, garlic, basil, arugula, avocado, lemon juice, salt and pepper in the bowl of a food processor fitted with a steel blade and pulse on and off until minced. With the processor running, pour the olive oil in the feed tube and pulse. Add the Parmesan and pulse quickly a couple of more times to combine. Taste for salt and adjust season if necessary. If you'd like a thinner consistency, add 2-3 tablespoons of water or olive oil and pulse to combine. To assemble the salad: Warm a dry sauté pan over medium heat and add the pine nuts; stir for 2-3 minutes until toasted. Defrost the peas at room temperature or in a microwave safe bowl for 30-45 seconds at a time, until just thawed. Place the spinach, peas and pine nuts in a salad bowl. Add the pesto and squeeze the lemon over the salad greens; toss to combine. Sprinkle with pecorino and serve.