Green with envy salad

The photo may look scary, but
I promise, it’s delicious!

I based this off a recipe for Broccoli Pesto from Green Kitchen Stories.

I loved the end product so much, that I will probably make this and serve it over green peas and pasta for my office St. Patrick’s Day potluck.

The photo I took makes it look a little frightening, but even those who hate broccoli will like this pesto.  I would love to try it with sprouted green peas instead of canned– if you go that route, it’s totally raw.  :)  Fresh green peas or frozen green peas would also be another great option. 

Pesto
2 cups broccoli florets
2 tbs whole hazelnuts
2 tbs sunflower seeds
3 tbs Amore basil pesto paste
3 tbs lemon juice
4 tbs olive oil
1 tsp ground sea salt
1/4 cup water
1 large garlic clove
1 tbs vegenaise

Wash broccoli, then dump everything in a food processor and process until smooth.  If too crumbly, add a touch more olive oil or water.  If more “tang” is desired, add a touch more lemon juice.

This makes about 2 cups of pesto. You can serve it as a dip, spread, or with pasta.  Or, do what I did, and make a salad!

Salad Assembly
1/4 cup pesto
1-2 tbs raw apple cider vinegar
2 cups sprouted green peas, raw green peas, or frozen & thawed green peas (I only had canned.)

Mix the pesto, vinegar, and peas together until coated.  Serve!

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