Broccoli, Goat Cheese, & Pesto

In the past year or so I have realized that you can make pesto pretty much out of anything—And now I’m never letting greens go bad! So far I’ve tried arugula and spinach with great success using walnuts or pecans in place of pine nuts. What’s your favorite kind of pesto?

28_4-16

#28: No green left behind

a fistful of mixed baby greens (aka “Spring Mix”)
short drizzle of Brianna’s Real French Vinaigrette
1/2 cup roasted broccoli (from last night’s dinner)
1–2 tbs crumbled goat cheese (feta would be great too!)
1 heaping spoonful of pesto (walnut arugula shown here!)
a few walnut pieces

  • Toss greens in dressing. Pile broccoli, feta, and pesto on top. Sprinkle on nuts.

*