ORZO + BROCCOLI PESTO SALAD

I have been a long time admirer of Heidi, creator of the eversopopular 101cookbooks. I started off my food blog interest, knowing of only two sites, Heidis being one of them. Her taste in food is similar to mine, so I read (and still read) every post with full attention. I like to cook with whole grains and lots of produce; keeping food fresh and natural, while not compromising flavor. She has been a pioneer of that style in the food blog world, reminding readers that food that is good for you, does not end at steamed vegetables and a dry protein. Heidi is creative, kind, and relatable in the way she presents her recipes. She emphasizes on her site and in her new book Super Natural Every Day, that recipes are there to offer ideas and get you started, but always open for change. The book is full of helpful tips, great recipes, and room for you to make them your own. It is not short of beautiful images and her humble personality is woven through every page.

This recipe caught my eye as I was thinking of something to bring on a picnic with my sister in law and sweet little niece. It travels well and is packed with flavor. I only made a few changes, to avoid yet another trip to the store. I swapped in walnuts for the suggested pine nuts, added chopped cilantro, and tossed in some adzuki beans for a little extra protein. I am going to write Heidis recipe as given in the book, and you can make your adjustments as you desire.

ORZO + BROCCOLI PESTO SALAD // Serves 6

1 Cup Whole Grain Orzo
5 Cups Raw Broccoli, cut into small florets
2 Cloves of Garlic
2/3 Cup Pinenuts, toasted
1/3 Freshly Grated Parmesan Cheese
Juice of one Lemon
1/4 Extra Virg! in Olive Oil
1/4 Cup Creme Fraiche
Grated Zest of one Lemon
1 Large Avocado, sliced

1. 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.
2. 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.
3. 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.
4. 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 avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.