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Orzo and Broccoli Pesto Salad

Orzo and Broccoli Pesto Salad
This Recipe Is:

WebMD Recipe from

  • 1 cup
    whole grain orzo
  • 5 cups
    raw broccoli, cut into small florets
  • 2 cloves
  • 2/3 cup
    pine nuts, toasted
  • 1/3 cup
    freshly grated parmesan cheese
  • 1/4 cup
    extra virgin olive oil
  • 1/4 cup
    crème fraiche
  • 1/4 teaspoon
  • large avocado, sliced
    juice of one lemon
    grated zest of one lemon
  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 teaspoon salt, 2 tablespoons of the lemon juice and pulse in a food processor. Drizzle in the olive oil and crème 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.
Nutritional Information

Makes: 4 servings
  • Calories201
  • Carbohydrates16.1 g
    • Dietary fiber6.8 g
  • Cholesterol10 mg
  • Fat14.7 g
    • Saturated fat3.0 g
  • Sodium52 mg
  • Protein6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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