Socca with beet top pesto and brussels sprouts

• Produce

  • 1/4 cup Arugula
  • 1 tbsp Dill
  • 1 Greens from two beets
  • 1 Lemon, Juice of
  • 1 tbsp Rosemary
  • 2 Shallots, thin

• Condiments

  • 1 cup Green olives

• Baking & Spices

  • 1 cup Chickpea flour

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1/4 cup Pecans
  • 1 tbsp Walnut

• Liquids

  • 1 cup Water

• Other

  • leaves from 8-10 brussels sprouts

Found on rootingthesun.com