Broccoli Salad with Basil-Mint Pesto

 Continuing in our effort to food detox from our too indulgent weekend (without sacrificing taste) has been a fun challenge that's resulted in some new seasonal 'go to' recipes. Growing up our dinners were always served with a protein (usually chicken, pork, or beef) a starch, and a vegetable of sorts. While I've never quite been my 'ideal weight' I've continued to use this formula while preparing meals into my adulthood, as it's part routine and part makes sense--to touch on everything in moderation. With my basil and mint plants overflowing on my windowsill, I whipped up a small batch of summer pesto and cut the starch portion of our dinner with a pound of broccoli. The result? A new summer side dish/salad to enjoy by itself as a light snack or along side fish or chicken. It's equally delicious warm or room temp making it an easy go to for wherever the days of summer might take you.

Broccoli Salad & Mint-Basil Pesto
(serves 2 as a main course, 4 as a side)

• 1 lb broccoli florets
• 1/4 c sundried tomatoes, julienned 
• 1/4 box short cut pasta (I used rigatoni)
• 1/4-1/3 c loosely packed basil and mint leaves mixed
• 3 cloves of garlic
• 1/4c grated parmesan cheese
• 1/4-1/3 c extra virgin olive oil
• salt & pepper

Bring a large pot of water to a boil. When it begins boiling salt the water, then add the broccoli and pasta at the same time to cook (about 10 minutes). Drain the broccoli and pasta and set in a large serving bowl.

In a blender or small food processor combine the mint and basil, cheese and garlic. While turned on, stream in olive oil until everything is smooth and cohesive.

Add the sundried tomatoes and pesto to the broccoli and pasta bowl. Mix thoroughly coating everything with the pesto.  If desired, top with more grated cheese.