Oh, Summer, how I love thee…let me count the ways.
Reason #78: you are so good to my belly. CSA boxes, herb gardens, and produce galore- I feel like I hear angels singing when I sit down to a summer meal. But my latest craving has been especially focused on a pesto pea sprout salad I created a few months ago that has become a favorite lunch. The irony is that I don’t enjoy peas and most sprouts don’t do much for me….but pea sprouts- YUM!
Pesto Pea Sprout Salad
- 3 Tbsp. of almond flour or ground almonds
- 4 cloves of minced garlic
- 2 1/2 c. of fresh basil leaves
- 2/3 c. olive oil
- 1/4 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 c. pecorino romano cheese, shredded with a little extra for garnish
- 8 oz. pea sprouts (I buy mine at Trader Joes)
- shelled sunflower seeds (optional)
Toast almond flour/ground almonds until a golden brown. (The cheaters way is to throw it on a plate in the microwave, stirring every 30 seconds and cooking until toasted.) Put this and all the ingredients beside the sprouts and seeds into a blender or food processor, and blend until the consistency of a dressing.
Pour the pesto dressing over the pea spouts, garnish with extra pecorino and sunflower seeds, and enjoy. Serves 4-6
Note: Pecorino Romano cheese is made from sheep’s milk making it usually safe for people with dairy allergies. Also, you can add some prosciutto for some protein and extra amazing-ness.