Prep Time

15 Minutes

Servings

6

Ingredients

• 1.5 oz. (45g) fresh basil leaves
• 3 cloves garlic
• 1.5 tbsp. red wine vinegar
• 1 tbsp. lemon juice
• 1 tsp. salt
• 4 oz. (115g) walnut pieces, divided (2.6 oz. / 75g for pesto, 1.4 oz. / 40g for topping)
• ¼ cup (60ml) olive oil
• 8 fully cooked chicken apple sausage links (two 12 oz. packs, 680g total)
• 2 (12 oz.) bags pre-cut broccoli florets (1.5 lbs. / 680g)
• 2 medium apples, cored and thinly sliced

Directions

• Slice sausages into ½-inch coins. Sear in a large nonstick skillet over medium-high heat 5 to 6 minutes, until browned and 165°F inside.
• While sausage cooks, pulse basil, garlic, vinegar, lemon juice, salt, and 2.6 oz. walnuts in a food processor. With motor running, stream in olive oil until smooth.
• Toss broccoli with pesto in a large bowl.
• Add sausage, apples, and remaining walnuts. Toss to combine.
• Serve or refrigerate in an airtight container up to 3 days.

Family Picky Tip

• Microwave broccoli with 2 tbsp. water, covered, 2 to 3 minutes for a softer bite kids prefer.