Creamy Asparagus Red Rice Pesto Recipe
Daily Value: 21%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||85µg||21%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||7g||0%|
Exclusive from The Daily Meal
- 1 1/2 cups red rice
- 2 cups broccoli florets
- 1 pound asparagus, cut into 1-inch pieces
- 2 cloves garlic, peeled
- 2/3 cup pine nuts, toasted, plus more for serving
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 cup dairy-free or Greek plain yogurt
- 1 yellow bell pepper, diced
- 3 chives, chopped finely
Cook the red rice according to the package directions.
Meanwhile, bring 1 cup water to a boil in a large pot over high heat. Add the broccoli and asparagus in batches, cover, and cook until bright green and crunchy, about 1 minute. Drain the broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with the remaining broccoli and asparagus. Set aside.
Combine the cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper, and lemon juice in a food processor. Slowly add the olive oil and yogurt and pulse until smooth. Toss the cooked red rice with the pesto mixture. Thin with warm water to the desired consistency. Serve topped with additional pine nuts, bell pepper, and chives.
Total time: 55 minutes
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy