Put everything for the pesto in a food processor or blender and turn it into a paste. Skip toasting the nuts if you want. The salad ratios are guidelines. Chop the salad ingredients and dress it with the pesto.
The spinach in this recipe is added as a filler to increase the nutritional value and extend how much pesto you get. Theoretically, it will also reduce the calories per "unit dose." If you want to thin the pesto even more (which you can because it is so flavorful) add some water and blast. You will change the texture and turn it into a thinner sauce - and there is nothing wrong with that, especially if you are going to use it on spaghetti or zucchini noodles. Traditional pesto is made with pine nuts, but they are expensive, and sometimes have a bitter finish. I stopped using pine nuts because I could never figure out why or when they were going to taste bitter. Throw in whatever extra fresh veggies you have on hand - red onion or fresh mushrooms would be nice additions. A teaspoon or two of capers would add a nice zing.