Orzo Pasta Salad with Broccoli Pesto and Olives
 
 
Ingredients
  • 1 1/2 cups orzo
  • 5 cups broccoli, chopped
  • 2 cloves garlic
  • 2/3 cup toasted pine nuts
  • 1/3 cup freshly grated parmesan cheese
  • 1 lemon, zested and juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup créme fraîche
  • 1/2 cup marinated olives, roughly chopped
  • 1/2 cup (handful) cilantro, roughly chopped
Instructions
  1. Boil the orzo as instructed in lightly salted water. Drain, rinse and set aside.
  2. Heat water in a large pot of salted water, immerse the broccoli for about one minute (with the lid on), just until it brightens and becomes slightly tender. Drain, rinse and set aside to cool somewhat.
  3. To make the pesto, combine 2 cups of the broccoli, garlic, most of the pine nuts, parmesan, 1/4 tsp salt, and juice from half the lemon in a food processor or blender. Pulse the broccoli, drizzling in the olive oil and the crème fraîche until well blended.
  4. To assemble, just before serving, combine the orzo and broccoli. Pour over 2/3?s of the pesto (keep the remaining for another day). Squeeze the other half of the lemon over all. Sprinkle with the remaining pine nuts and add the chopped olives and cilantro. Stir to mix well and serve.
Notes
Adapted from Heidi Swanson
Recipe by Just a Smidgen at https://justasmidgen.com/2012/11/27/what-swimming-eminem-biscoff-and-broccoli-all-have-in-common/