Monday, February 21, 2011

Tricolore Orzo Salad w/Basil-Cilantro Pesto

orzo salad with basil-cilantro pesto, baby asparagus, grape tomatoes, and uncooked firm tofu

I bought several bunches of fresh herbs from the farmer's market the other day -basil, parsley, and cilantro. I keep hearing how easy pestos are to make, but I find a bit daunting any recipe that calls for me getting out my stepstool and reaching above the stove to get down the food processor. Sure, I could leave it on my counter, but its more often used sibling appliances have already taken residence on what little space I have. Silly, I know. I finally decided today was the day, and it was so easy!

1 cup fresh basil leaves
1/2 cup fresh parsley
1 cup cilantro
1 jalapeno, seeded and chopped
1/2 cup olive oil
3 cloves garlic
salt and fresh cracked pepper

Add herbs to food processor. Slowly add the olive oil in a constant stream while the food processor is on. Add garlic and jalapeno and pulse again until blended. Add salt and fresh ground black pepper to taste.

Orzo Salad: Blanch some baby asparagus and set aside. Cook one small box of orzo, according to package. Rinse and allow to cool. Add asparagus, grape tomatoes (sliced in half) and firm tofu (one package, drained and cubed). Dress with as much of the pesto as desired. Optional: add fresh shaved parmesan.

1 comment:

  1. Can you please make this for me? It looks and sounds delicious!