Fish Free Vegan Pesto Orzo

Total time25 min

Prep time10 min

Cook time15 min

4.6

(15)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!