Pesto, while traditionally made with basil, can be made with a wide variety of ingredients! This pesto recipe uses steamed broccoli instead of basil – delicious! The creme fraiche gives this dish a creamy consistency.
1 1/2 cups orzo (look for whole wheat!)
5 cups broccoli florets
2 cloves peeled garlic
2/3 cup pine nuts, toasted
1/3 cup parmesan cheese
salt as desired
lemon zest and juice from 1 lemon
1/4 cup olive oil
1/4 cup creme fraiche
1 ripe avocado, chopped
1. Bring a large pot of water to a boil and cook orzo according to package directions. Drain, rinse with cold water, and drain again.
2. While the orzo cooks, steam the broccoli until bright green but still slightly crunchy. Rise under cold water to stop the cooking. Drain well and set aside.
3. To make the pesto, combine 2 cups of the cooked broccoli, garlic, pine nuts (reserve about 1/4 cup of pine nuts for later), parmesan, salt, and 2 Tbsp of the lime juice in a food processor. Drizzle in olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo with remaining broccoli, lemon zest, and pesto as desired. (if the pesto is too thick on the pasta – mix in some warm water) Fold in avocado and serve topped with remaining pine nuts.
Recipe adapted from Whole Living