Posted 1 year ago

Eat Well, Live Well – Broccoli Salad with Cream Kale Pesto


2 tablespoons chopped walnuts
2 tablespoons olive oil
¼ cup lemon juice
2 tablespoons Greek yogurt
½ cup chopped kale
¼ cup basil leaves
1 head broccoli, chopped, about 4 cups
½ cup chopped sun-dried tomatoes
½ cup crumbled feta cheese
¼ cup pine nuts, toasted


In a blender pitcher, combine walnuts, olive oil, lemon juice, yogurt, kale and basil. Blend until smooth, about 1 minute. Season with salt and pepper.
Pour pesto into a large bowl. Add broccoli, sun dried tomatoes, cheese and pine nuts. Toss vegetables with pesto until coated. Refrigerate at least 2 hours before serving.