Tuesday, March 15, 2016

Heidi Swanson's Broccoli Pesto w/ Orzo


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.

Delicious!

3 comments:

Ciao Chow Linda said...

I love this recipe Stacey- with or without the olives. I've made a similar one using broccoli rape - ok broccoli raab if you must. And that avocado rose is so pretty.

Cleo from Jersey said...

Another weekday dilemma solved, with no thought on my part...and Easter brunch will feature your maple scones! Muchas gracias! Angela Muller

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