The pesto vinaigrette is a perfect complement to the Mediterranean flavors in the salad!


Yield: Serves 8


Ingredients | Pesto Vinaigrette:

  • 2 C. fresh basil leaves
  • 1 C. fresh parsley
  • 2 cloves garlic
  • 1/2 C. (100 g) pine nuts or walnuts
  • 1 C. (250 ml) olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C. (65 ml) vinegar



Ingredients | Salad:

  • 1/2 C. (100 g) pine nuts, toasted
  • 1/2 lb. (250 g) fresh baby spinach leaves or Romaine leaves (8-10 C.)
  • 1 (10 oz./300 g) package frozen peas or green beans, thawed
  • 1 C. (40 g) grated Parmesan cheese
  • Salt and pepper as needed




1. Combine vinaigrette ingredients, except vinegar, in a food processor. Purée; remove 3/4 C. and set aside for the Pasta with Sautéed Vegetables. To the remaining vinaigrette, add the 1/4 C. vinegar.*

2. Toast the pine nuts for the salad in the oven or a skillet. Watch them carefully, and stir frequently so they don’t burn. Set aside to cool.

3. In a large bowl, combine spinach, peas, Par- mesan, and cooled pine nuts.

4. Drizzle with vinaigrette (the one with vinegar) and toss just before serving.


*If you cannot find fresh basil to make pesto, or you don’t have time to make it, you can substitute 1 1/2 C. (375 ml) prepared, store- bought pesto. Use 3/4 C. for the Pasta with Sautéed Vegetables and 1/4 C. vinegar to the other 3/4 C. for the salad dressing.


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