Eggless Vegan Pesto Orzo
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Learn more →Ingredients
4 servings
For the orzo
- 1 ½ cups orzo
- 1 tsp salt
- ¼ cup reserved pasta water
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, toasted
- 3 tbsp nutritional yeast
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra virgin olive oil
- 2 tbsp lemon juice
For serving
- ¼ cup cherry tomatoes, halved (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the orzo according to package directions until al dente, tender with a slight resistance at the center, about 8–9 minutes. Before draining, scoop out 1/4 cup of pasta water and set aside. Drain the orzo in a colander.
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