by The Giving Seed
This is a great recipe for a quick healthy snack or a beautiful appetizer for your next dinner party. Probiotic is something we are all very familiar with now. While you might be taking your daily dose in pill form, there are other ways to eat your probiotics too. Don’t worry - if you’re not a sauerkraut fan, Giving Seed has you covered. Their probiotic parsley pesto is a blend of macadamia, cashew and pumpkin seeds with sauerkraut and lots of other flavors. You get the fermented food benefits with the deliciousness of a super healthy pesto.
Once you have roasted the broccoli the remaining ingredients are ready to go!!
RECIPE:
2 cups broccoli tops, sliced
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
2 cloves garlic, minced
Flatbread of choice
Probiotic Parsley Pesto by Giving Seed
Sunflower sprouts & edible leaves (such as arugula or kale)
Any other decorations of choice!
Heat your oven to 375. Toss the broccoli with oil, lemon, sea salt and garlic. Place the broccoli on a parchment lined baking tray and roast for 15 minutes. Depending on the flatbread you are using you may need to pre-bake the dough. If not, go ahead and top the flatbread with a generous dose of the probiotic pesto, top with the roasted broccoli and bake for another 5 minutes.
Serve with fresh sunflower sprouts and greens of choice. We used sprouts and leaves from Zesty Fox, but you can switch it up with whatever you have on hand. Both Zesty Fox and Giving Seed can be purchased at the Vero Beach Farmer’s Market each Saturday.
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