Broccoli Salad With Pesto, Apples & Walnuts

Directions

1. Make the pesto: In a food processor, combine basil, garlic, red wine vinegar, lemon juice, salt, and 2/3 cup walnuts. Pulse until everything is the size of small grains, stopping to scrape down the sides as needed. Then, 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—it should be very flavorful and zingy. Add to a large bowl.
2. Take your head of broccoli and cut off the florets with about 2-inches of stem attached to each, then slice them as thinly as you can 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 (and the stuff that falls off the florets as you’re slicing). Add the 3 heaping cups of broccoli to the bowl with the pesto, and give it a stir to coat.
3. Slice the apple into 1/4-inch thick half-moon pieces (avoiding the seeds and stem), as if you’re making apple slices for a snack (but much thinner). Then, cut those 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 and serve immediately, or cover and keep in fridge up to 3 days.