2 hours ago
Tuesday, March 15, 2016
I always steam a head of broccoli for omelets during the week, and I had a ton leftover, so why not make a pesto?
I found Heidi's recipe, but made it my own.
Since I was practicing making avocado roses, my new obsession (besides waffles), I had a few leftover, so threw them into the orzo too.
This was delicious.
Next time I will save some small broccoli florets for the top, which I forgot to photograph.
Heidi's Broccoli Pesto Orzo: (adapted from 101 Cookbooks)
1 medium head of broccoli (about 3 cups), cut into very small florets
1/2 cup walnuts, toasted
1/3 cup Parmesan, freshly grated
1 clove of garlic
juice of 1/2 a lemon
1/4 teaspoon + fine grain sea salt
1/3 cup extra-virgin olive oil
1/2 pound (8 ounces) fusilli or orzo
handful of pitted kalamata olives, chopped (optional)
Cook the broccoli in boiling water for 3 minutes only. Set aside.
In a food processor, add the cooked broccoli with the garlic, cheese, lemon juice and olive oil.
Whiz until the pesto is a nice consistency.
Add the pesto to the cooked pasta in a bowl, along w/ the olives, if using. Season w/ sea salt & pepper.
Garnish w/ lemon zest and an avocado if desired.
I drizzled some walnut oil over the dish just before serving.
Serve at room temperature.