Broccoli Salad with Pesto, Apple & Walnut
Serves
4
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
1 oz (30 g) basil leaves
2 cloves garlic
1 tbsp red wine vinegar
2 tsp lemon juice
1 tsp salt
4 oz (115 g) walnuts, roughly chopped, divided
4 fl oz (120 ml) olive oil
1 head broccoli, florets chopped
1 apple, sliced
Nutrition
(Per Serving)
Calories
491
Fats
47 g
Protein
8 g
Carbs
17 g
Instructions
- Place the basil, garlic, red wine vinegar, lemon juice, salt, and 2.6 oz (75 g) walnuts into a blender and pulse until finely chopped. Slowly pour in the olive oil while the blender is running, then transfer to a large bowl.
- Chop the broccoli florets into pieces, add to the bowl with the pesto, and mix to combine. Now add the sliced apple and remaining walnuts to the bowl and stir to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.