Green Powerhouse Pesto Plate
1 cup uncooked millet
1 cup uncooked green lentils
2 med zucchini, sliced
3 handfuls spinach
2 cups vegetable broth
Pesto: 1/2 lg avocado
1 large garlic clove
3 tbsp olive oil
1/4 cup water
Salt to taste
2 tbsp lemon juice
1 cup lightly packed basil
(over)
1. Rinse lentils, simmer uncovered in 3 c water 25-30 min until
tender, drain.
2. Rinse millet, boil w/ veg broth, cover & simmer low 20 min.
Rest 5 min covered, fluff.
3. Saute zucchini in a little oil, salt & pepper 5-10 min. Add
spinach until wilted.
4. Pesto: blend avocado, garlic, oil, water, salt, lemon & basil
until smooth.
5. Toss millet & lentils, top w/ zucchini & spinach, spoon on
pesto.