Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
- Fine-grained sea salt
- 1 1/2 cups whole-wheat orzo
- 5 cups broccoli florets and thinly sliced stems
- 2 cloves garlic, peeled
- 2/3 cup pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- Grated zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/4 cup creme fraiche
- 1 ripe avocado, peeled, pitted, and sliced
Bring a large pot of water to a boil. Season generously with salt, add orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.
Meanwhile, cook the broccoli. Bring 3/4 cup water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute until bright green but still slightly crunchy. Drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
Make the pesto: Combine 2 cups of the cooked broccoli, garlic, three-quarters of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
Toss orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and the lemon zest. Thin with a bit of warm water to desired consistency. Adjust seasoning by adding more salt, lemon juice, or pesto as desired. Fold in avocado. Serve topped with remaining pine nuts.
SourceWhole Living, May 2011