Broccoli Salad with Pesto, Apple & Walnut

Broccoli Salad with Pesto, Apple & Walnut

Serves 4

1 oz. (30g) basil leaves

2 cloves garlic

1 tbsp. red wine vinegar

2 tsp. lemon juice

1 tsp. salt

4 oz. (115g) walnuts, roughly

chopped, divided

4 fl oz. (120ml) olive oil

1 head broccoli, florets

chopped

1 apple, sliced

What you need to do

Place the basil, garlic, red wine vinegar, lemon juice, salt, and 2.6 oz. (75g) 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.