Tomato Broccoli Pesto Salad


Roasted broccoli and grape tomatoes, tossed with pesto and toasted almonds: easy, colorful and healthy.

Tomato Broccoli Pesto Salad

1 bag frozen broccoli (1 lb.)
olive oil or olive oil spray
salt, pepper
pesto, to taste (about ¼-1/2 cup)–see below recipe
pint grape tomatoes, halved
handful toasted almond slices (toast raw almonds at 300 degrees until lightly browned, check after 5 minutes)

Spread frozen broccoli on parchment lined baking sheet and spray with olive oil spray and sprinkle with a little salt and pepper. Roast the broccoli at 400 degrees for 20 minutes, or until cooked through. Toss with pesto and grape tomatoes and adjust seasoning to taste. Top with toasted almonds before serving.

You will only need a small amount of this pesto, maybe a quarter or a third, but the pesto freezes well and can be used over fish and other roasted vegetables. You can cut the recipe in half if you want less leftover pesto.
4 ounces basil
2 garlic cloves
¼ tsp. pepper
½ tsp. salt
¾ cup olive oil
¼ cup ground almonds or ground hazelnuts (or ¼ cup pine  nuts)
Put in food processor, blender or immersion blender cup and blend until finely pureed.

For pesto fish: spread fish filets (tilapia is a good choice) with pesto, sprinkle with parmesan and top with halved grape tomatoes before roasting for 20 minutes at 425 degrees.

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