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Green Powerhouse Pesto Plate

                         Pesto Plate


  • 1 cup uncooked millet (or quinoa)
  • 1 cup uncooked green lentils
  • 2 medium zucchini, sliced (or vegetable of choice)
  • 3 handfuls spinach

For the pesto:

  • 1/2 large avocado (about 1/3-1/2 cup flesh)
  • 2 small or 1 large garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1/4 cup water
  • fine grain sea salt, to taste (I used just over 1/4 tsp)
  • 2 tbsp fresh lemon juice
  • 1 cup lightly packed basil leaves (one entire 40-gram package)


1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.

2. At the same time, cook the millet (or quinoa). Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.

3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.

4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.

5. To assemble: Toss the millet (or quinoa) and lentils together in one pot and season with salt and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve!

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