Orzo & Broccoli Pesto Salad

Orzo & Broccoli Pesto Salad

6 Servings 10 min Cook

Macros/Serving: 408 Calories

Ingredients

3 0 Cup dry Orzo
10 Cup, chopped or diced Broccoli
2 Clove Garlic
2/3 Cup Pine Nuts
1/3 Cup Parmesan Cheese
1 Lemon yields Lemon Juice
1/4 Cup Olive Oil
4 Tablespoon Creme Fraiche
1 Lemon Lemon Zest
1 Fruit Avocados

Directions

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.

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.

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.

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 sliced avocado and top with the remaining nuts.

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