- Broccoli, cut into 1/4 inch long strips, or rapini
- 1/2c olive oil
- 1/2c tamari
- 1T unrefined sea salt
Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.
For the Walnut Pesto:
- 1c walnuts
- 2c basil
- 2t unrefined sea salt
- 1/4c olive oil
- 2T lemon juice
Pulse all ingredients in a food processor, leaving the mixture slightly chunky.
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