This recipe is great for lunch, and was really quite filling. I made it the night before, and the pesto did not congeal or anything (lack of dairy, I assume), so it was great the next day. Surprisingly, the pesto was easy to make: some boiled broccoli, toasted almonds, garlic (my addition, not theirs), basil and olive oil. This pesto was a lot nuttier than traditional pine nut pesto.
This may make a decent dinner recipe, though, it would need something to help bulk it out. Possibly bread. Possibly a chicken breast. Possibly both.
Rice Noodles with Broccoli-Almond Pesto via Whole Living
Bring a medium pot of well-salted water to a boil. Cook
broccoli florets and stems until bright green and just tender, about 2
minutes. Remove with a slotted spoon and let cool slightly. (Reserve
water.) Roughly chop 1 cup cooked florets; set aside. In a blender,
puree remaining florets, almonds, basil, garlic, and lemon juice. Add
olive oil. Season with salt and pepper; set aside.
Return water to a boil and cook rice noodles according to
package instructions. Reserve 1 cup cooking water, drain noodles, and
return to pot. Toss with pesto, adding reserved pasta water until
creamy. Top each bowl with chopped florets, small basil leaves, and
remaining almonds. Season with pepper.