Pesto Orzo | Vegan


This pesto orzo salad is perfect for taking on the go, to a beach picnic or a BBQ! I'm guilty of buying store-bought pesto, but since making this recipe, I've definitely cut out the number of times I go to pick up a store-bought version from the shelves. 

I added cucumber, cherry tomatoes, red onion and rocket, but you can switch it up and add whatever fresh veggies you would prefer.


Serves: 2-3

You will need:

- 200g dried orzo
- 30g fresh basil
- 1 garlic clove
- 60g pine nuts
- 1 1/2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/3 cucumber
- a handful of cherry tomatoes
- 1/4 red onion
- a handful of rocket
- 1/4 block of vegan feta (I used Violife Greek white block)


1. Cook your orzo according to packet instructions. Once cooked, drain and rinse with cold water and set aside.
2. Add the fresh basil to a good processor/ blender along with the garlic clove, pine nuts, nutritional yeast, olive oil and lemon juice. Blitz until smooth.
3. Add the cold orzo to a bowl and mix in the pesto.
4. Chop the cucumber into quarters, cut the cherry tomatoes in half and dice the red onion. Add to the bowl of pesto orzo.
5. Crumble the vegan feta on top of the pesto orzo and finish with some fresh rocket.

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