Vegan Pesto Orzo
This bright, herby orzo is the kind of dish that disappears fast — tender pasta coated in a glossy, fragrant pesto that tastes like it took way more effort than it did. The secret to skipping dairy without sacrificing that rich, savory depth is nutritional yeast, which steps in beautifully where parmesan usually lives. Toasted pine nuts add a subtle nuttiness and body to the sauce, while fresh lemon juice keeps everything tasting vibrant and alive. A splash of reserved pasta water is the low-key trick that makes the pesto cling to every piece of orzo instead of pooling at the bottom of the bowl. The whole thing comes together in about the time it takes to boil pasta, making it an easy weeknight win that also holds up well for lunches the next day. Finish it with halved cherry tomatoes and torn basil if you want a little color and freshness on top — it's a small touch that makes a big visual difference. This recipe serves 4, so it's just as at home on a dinner party table as it is on a Tuesday night.
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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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