Veggie Pesto Plate

Ingredients

• Millet

  Raw

  1 cup or 200g

• Lentils

  Raw

  1 cup or 192g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Spinach

  Raw

  2 cup or 60g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Water

  Plain, clean water

  ¼ cup or 59g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Rinse lentils in a fine-mesh sieve. Add to a medium pot with 3 cups water, bring to a gentle boil, then simmer uncovered over low-medium heat until tender, 25–40 minutes; drain if needed.
2. Rinse millet and add to a medium pot with 2 cups water (or vegetable broth). Bring to a gentle boil, reduce to low-medium, cover, and simmer until the liquid is absorbed, 20–25 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork.
3. Warm a large skillet over medium heat. Add 1 tbsp olive oil, then the zucchini; season with salt and pepper and sauté until much of the moisture cooks off, 5–10 minutes. Stir in the spinach and cook just until wilted.
4. Make the pesto dressing: In a food processor, blend basil, avocado, garlic, remaining 2 tbsp olive oil, lemon juice, water, and salt until smooth, stopping to scrape down the bowl as needed. Adjust salt and pepper to taste.
5. Toss the warm millet and lentils together and season to taste. Portion into bowls, top with the zucchini-spinach mixture, and spoon over a generous amount of pesto dressing. Serve immediately.