Jenny & Buck’s Recipes
Pesto Parmesan Salad
2 servings
servings30 minutes
total timeIngredients
1 can chickpeas, drained and rinsed
1 tsp smoked paprika
1 head broccoli + red pepper flakes
Cherry tomatoes
Spinach/mixed greens
Avocado
Parmesan
Dressing
1 cup fresh basil, packed
1/3 cup walnuts, toasted, or almonds
½ cup parmesan
3 tbsp olive oil
3 tbsp vegetable oil (or olive oil)
2 tbsp lemon juice
½ tsp kosher salt
1 tbsp minced garlic (4 cloves)
1 tbsp water, plus more to thin
Directions
1. Preheat oven to 350 degrees. Line baking sheet with foil. Toss walnuts in salt. Toast about 7-10 minutes, stirring occasionally.
2. Turn oven up to 400 degrees. Toss broccoli in oil and red pepper flakes. R minutes. Add chickpeas tossed in oil and smoked paprika to the same pan
3. Cook quinoa and make pesto by blending all ingredients in a food process liquids. Do not over-blend.
4. Top with tomatoes, avocado, and fresh parmesan.
2 servings
servings30 minutes
total time