Broccoli salad with pesto, apples & walnuts

Delight in a flavorful blend of fresh broccoli, vibrant pesto, crisp apples, and crunchy walnuts in this enticing salad creation. Taste perfection!

Ingredients:

• 1 1/3 cups tightly packed, cleaned and dried basil leaves
• 2 cloves garlic, peeled (the newer/fresher, the better)
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice, plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• 1 cup roughly chopped walnuts, divided into 2/3 cup and 1/3 cup (raw)
• 1/2 cup olive oil
• 1 small head of broccoli
• 1 large Honeycrisp apple (or similar), rinsed but not peeled

Instructions:

1. Prepare the pesto: Mix basil, garlic, red wine vinegar, lemon juice, salt, and 2/3 cup walnuts in a food processor. Blend until the mixture reaches a grainy consistency. Pause to scrape down the sides of the processor as necessary. While the processor is running, slowly pour in the oil until the pesto becomes smooth and creamy. Taste the pesto and adjust the seasoning accordingly, adding more salt and lemon juice if needed to achieve a rich and tangy flavor. Transfer the pesto to a large bowl.
2. Start by removing the florets from the broccoli head, leaving about 2 inches of stem attached to each one. Slice the florets thinly until you have approximately 3 heaping cups of sliced broccoli pieces. It's okay if some of the stalk ends up mixed in, but the slices should mainly consist of florets and stems. Combine the sliced broccoli with the pesto in the bowl and mix well to coat the broccoli with the pesto sauce.
3. Cut the apple into half-moon slices that are around 1/4-inch thick, ensuring to avoid the seeds and stem. Imagine you are slicing apples for a snack, but aim for thinner slices. Then, horizontally halve the slices to double the quantity and reduce the height. Add these apple slices to the bowl along with the remaining 1/3 cup of crushed walnuts. Stir everything together thoroughly and serve immediately, or store covered in the refrigerator for up to 3 days.

Summary:

• Calories: 2012 kcal
• Fat: 187 g
• Protein: 33 g
• Carbs: 81 g
• Potassium: 2332 mg
• Magnesium: 315 mg