Full of herbs and studded with capers and Dijon mustard, the Italian salsa verde is pesto's sharper, bolder cousin.
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Peak into my fridge any given day, and you'll find at least one head of raw broccoli and another head already cooked in a dish. Today, a bright broccoli pesto accentuated with lemon and cilantro and grounded with toasted blanched almonds is folded into crispy butter beans, sun-dried tomatoes, and more broccoli, then finished with parmesan chunks and lemon zest.
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This is an excellent winter salad platter. Arugula, cilantro, and blood oranges provide the freshness we crave in the middle of winter while roasted beets, nuts, and dollops of pesto give it substance. But what's even better about this recipe is that it's a buildable formula with endless variations. You'll soon discover it's the only winter salad recipe you'll need!
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If you haven't tried an omelet wrap yet (remember the za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto.
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