Orzo + Broccoli Pesto Salad

Not only do I love creating new recipes, but I love trying other people recipes. It’s a good way to learn new methods of cooking, mixing new ingredients together and becoming acquainted with other ways people cook. One of my favorite food blogs is Sprouted Kitchen. Not only are we both named Sara (with no H), but she has creative recipes and a wonderful flavor on cooking. Really, she makes me want to be a better food blogger.

Recently, as in two days ago, I tried her Orzo + Broccoli Pesto Salad, which is an adaption from Heidi Swanson, creator of 101cookbooks. Now, you can’t go wrong with orzo, broccoli, pine nuts and lemon, so I immediately knew this recipe would be amazing. AND, it was. I mean, anything with pesto is good, let’s just be honest here. Here is her recipe. Cook and Enjoy!

I can’t wait to try Sara’s Strawberry + Leek Quesadillas…. Stay tuned!

Super Natural Every Day by Heidi Swanson

1 Cup Whole Grain Orzo
5 Cups Raw Broccoli, cut into small florets
2 Cloves of Garlic
2/3 Cup Pinenuts, toasted
1/3 Freshly Grated Parmesan Cheese
Juice of one Lemon
1/4 Extra Virgin Olive Oil
1/4 Cup Creme Fraiche
Grated Zest of one Lemon
1 Large Avocado, sliced

1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.
3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like – more lemon, salt, the rest of the pesto. Fold in the avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.

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