Broccoli Pesto Salad

Broccoli Pesto didn't sound uber appealing to me at first, but once I made this veggie packed version of pesto I was hooked. Adding in the walnuts, olive oil, and basil make it the perfectly fresh, green pesto. I ended up adding some air fried chicken to this dish to make it more of a full dinner meal, but the best part is the salad alone packs over 20 grams of plant protein!

Ingredients:

For the salad:

• 2-3 cups chopped broccoli

• 4 cups chopped kale

• 2 cans great northern beans, drained and rinsed

• 1 cup sundried tomatoes

• 1/3 cup roasted and salted pumpkin seeds

• 3/4 cup feta (optional)

For the pesto:

• 1 cup chopped broccoli

• 1 cup basil leaves

• 3 Tbsp walnuts

• 1 garlic clove

• 2 Tbsp warm water

• 2 Tbsp nutritional yeast

• 2 Tbsp red wine vinegar

• 1/3 cup olive oil

• Juice of 1 lemon

Method:

1. Chop all of your broccoli and kale and add to a large mixing bowl

2. Add in your beans, sun-dried tomatoes, pumpkin seeds, and feta

3. In a food processor, add all of your pesto ingredients and pulse until smooth

4. Combine the pesto with the salad and toss.

5. Serve with any protein you like or let the salad speak for itself!