Sun Dried Tomato Orzo Pesto (Print Version)
# Ingredients:
→ Legumes and Cheese
01 -
1/3 cup crumbled feta cheese (use a dairy-free type if that suits you)
02 -
1 cup chickpeas, rinsed well and drained
→ Vegetables and Greens
03 -
1 cup fresh arugula leaves
04 -
1/3 cup sun-dried tomatoes from a jar, sliced into strips
05 -
A handful of fresh parsley, chopped (about 2–3 tablespoons)
06 -
Half a cucumber, cut into small pieces
→ Pasta and Grains
07 -
170 grams uncooked orzo (swap in gluten-free pasta if you like)
→ Seasonings
08 -
Squeeze the juice from half a lemon
09 -
Salt and black pepper for sprinkling, as much as you want
→ Sauces and Oils
10 -
A pile (about 3 tablespoons) of pesto—go for a vegan one if needed
11 -
1 tablespoon of extra virgin olive oil
# Instructions:
01 -
Eat right away at room temp, or pop it in the fridge for an hour or more if you want it cold.
02 -
Gently toss everything until the mix looks even. Taste and add more pepper or salt if it needs it.
03 -
Grab a big bowl. Dump in the cool orzo, dollop in the pesto and olive oil, add the cucumber bits, sun-dried tomatoes, chickpeas, feta crumbles, parsley, arugula leaves, and lemon juice.
04 -
Pour the cooked orzo into a strainer, rinse it off with cold water. Let it get totally cool.
05 -
While pasta boils, chop up the parsley and dice the cucumber so they're ready to go.
06 -
Fill a pot with water and salt it. Cook the orzo until it’s just soft but still a bit firm. Don’t let it get mushy.
# Notes:
01 -
Working with tough, dry sun-dried tomatoes? Soak them in hot water for five minutes, then pat dry.
02 -
You can stash leftovers in the fridge inside a sealed container for up to five days.
03 -
Feel free to swap in another shape of small pasta if you don’t have orzo.
04 -
Go for vegan pesto and feta to keep things totally plant-based.