I had a bit of an accident last night. It happened with a mandoline slicer. I lost a bit of my fingertip. My first emergency room visit in NYC, and ten days before my health insurance is activated at my new job. It was painful and pretty traumatic. I spent the day recovering and will see what’s happening under the bandage tomorrow. It definitely could have been much worse.
But this did not stop me from lots of cooking, just a little bit less slicing 😉
I like pesto, but it’s not my favorite. I wanted to add more flavor and bulk using broccoli and walnuts. Topping it over my favorite chickpea flatbread with- carefully- sliced tomatoes makes for an omega-licious meal.
broccoli walnut pesto
- 1 broccoli crown
- 1/2 cup finely chopped walnuts
- 1/2 cup fresh basil
- 2 large garlic cloves
- 1 t sea salt
- 1/3 cup olive oil
- juice from 1/2 small lemon
Lightly toast walnuts in small skillet on stove- 3-4 minutes, shaking and stirring to avoid burning. Meanwhile chop broccoli florets into small pieces and boil in salted water for 2-3 minutes. Add broccoli, garlic, walnuts, sea salt, and basil into food processor. Pulse until fine crumble forms. Slowly add lemon juice and olive oil while pulsing. Add on top of chickpea flatbread.
- 1 cup garbanzo bean flour
- 1 1/4 cup water
- sea salt and black pepper
- 1 T olive oil
Whisk together flour and water until smooth. Mix in sea salt and black pepper. Allow to sit for 3 hours. Preheat oven to 350. Skim bubbles off top of mixture. Grease bread pan with olive oil- heavy on oil is better than light. Bake for 35 minutes. Allow to cool for 5 minutes. Serve immediately topped wit broccoli pesto, avocado, or plain.