Creamy Asparagus and Red Rice Pesto -- Courtesy of Amie Valpone

Creamy Asparagus Red Rice Pesto by The Healthy Apple

 ”I’d serve this pesto alongside veggies, gluten-free crackers or atop toast.  Heck, I’d even plop it on salads and grilled veggies.

But let me tell ‘ya- when mixed with this red rice- it’s a winner.”
–Amie Valpone, The Healthy Apple 

 

 

 
 

Ingredients

  • 1 1/2 cups uncooked Ruby Red Rice
  • 2 cups broccoli florets
  • 1 lbs. asparagus, cut into 1 inch pieces
  • 2 cloves garlic, peeled
  • 2/3 cup pine nuts, toasted, plus more for serving
  • ¾ tsp. sea salt
  • ½ tsp. 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, finely chopped

METHOD

  1. Cook red rice according to package instructions.
  2. Meanwhile, steam the broccoli and asparagus. Bring 1 cup water to a boil in a large pot. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
  3. To make the pesto: combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and yogurt; pulse until smooth.
  4. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
  5. Serve topped with additional pine nuts, diced yellow bell pepper and chives.
 
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