In a large bowl, whisk the pesto, mayo, mustard, agave, vinegar, salt and pepper together. Set aside.
Use a vegetable peeler to shave off the outer layer of the broccoli stalks.
Shred the stalks using a food processor or box grater. Slice the pepper and cucumber in to thin strips.
Add the shredded broccoli, cucumber, pepper and almonds to the dressing and stir thoroughly.
Taste. You may want to add more pesto or salt. Add a little at a time and taste until you like it.
Variations: Add sliced green apple, red cabbage or any salad veggie you have!