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3 Step Broccoli Salad With Pesto, Apples & Walnuts

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


  1. Make the pesto: Combine basil, garlic, red wine vinegar, lemon juice, salt, and 2/3 cup walnut in a food processor. Pulse until everything is the size of small grains. Next, run the motor as you stream in the oil until a smooth, creamy pesto forms. Taste and adjust seasoning if needed with more salt and lemon juice to balance. Add to a large bowl. The pesto should be flavorful and zingy.
  2. Cut the florets from the head of broccoli with about 2-inches of stem attached to each, then slice thinly until you have about 3 heaping cups of thinly sliced broccoli and pieces. It’s fine if some stalk gets in there, but it should be mostly floret/stem.  Add the broccoli to the bowl with the pesto, stirring to coat the florets
  3. Slice the apple into 1/4-inch thick half-moon pieces, avoiding the seeds and stem as if you are cutting the apple slices for a snack (but thinner) Then, cut those pieces in half horizontally so you have twice as many, half-as-tall slices. Add those to the bowl, along with the remaining 1/3 cup crushed walnuts. Stir all to combine.Serve immediately, or cover and keep in fridge up to 3 days.

Option: Add blueberries or craisins for extra sweetness and fun!



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