Peter Miller says, "Make this with a light touch so you can taste the different ingredients involved. And serve it in smaller portions than you might imagine—let people come back for seconds. It is a nod to pesto and a salute to yogurt. <br /> <br />You can buy baby spinach year-round. But if it is spring, buy true baby spinach, the smaller leaves of the early variety; they will have a subtler taste and texture. Wash and dry either type well; the leaves will not chop or tear cleanly if still damp." Adapted slightly from&nbsp;<strong><a href="/shop/products/2017-lunch-at-the-shop-signed-copy">Lunch at the Shop: The Art and Practice of the Midday Meal</a></strong> (Harry N. Abrams, 2014).

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