Pesto Orzo 🌿 (Quick, Easy, Vegan Recipe)

Orzo is a really satisfying ingredient that we don’t use enough. In this recipe we show you had to make a beautiful pesto that’ll complement your orzo perfectly. This dish is wonderfully fresh, zingy and comforting. Perfect a sunny evening!
For the pesto:
1 garlic clove
100g pine nuts
20g nutritional yeast
1 lemon
50g fresh basil
100ml extra virgin olive oil
Salt and pepper to taste
For grilled asparagus:
200g asparagus
1 tbsp olive oil
1 lemon
Salt and pepper to taste
400g orzo
100g peas
200g cherry tomatoes
10g basil leaves
50g rocket
Salt, pepper and nutritional yeast to serve
Method:
Make the pesto | Put the pine nuts in the frying pan and toast them until golden over a medium heat | Add the pine nuts to the food processor | Peel the garlic clove and add it to the food processor along with the nutritional yeast, put the lid on and pulse to combine | Cut the lemon in half and squeeze the juice into the food processor, catching any pips in your free hand | Add the basil and olive oil to the food processor and blitz into a pesto | Taste and season to perfection with salt and pepper
Prepare the tomatoes | Halve the tomatoes (quartering any big ones)
Prepare the orzo and peas | Add the orzo and a pinch of salt to the saucepan, pour over the boiling water from the kettle and simmer over a high heat according to packet instructions (approx 8-9 minutes) | Add the peas to the pan for the last minute of cooking
Prepare the asparagus | Cut off the woody bases of the asparagus spears | Put the asparagus in the baking tray, drizzle with olive oil, season with salt and pepper and grill the asparagus for 6 minutes | After 3 minutes, turn the asparagus, squeeze over the lemon juice and season with salt and pepper
Mix the pesto, orzo and peas | Drain the orzo and peas in a colander | Return the orzo and peas to the pan | Pour the pesto into the pan and stir to coat
Time to serve | Spoon the orzo and peas into serving bowls, top with cherry tomatoes, basil leaves, rocket and the grilled asparagus | Season with salt, pepper and nutritional yeast and serve immediately
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