Sun Dried Tomato Orzo Pesto (Print Version)
# Ingredients:
→ Legumes and Cheese
01 -
1/3 cup feta cheese crumbles (grab dairy-free if you want vegan)
02 -
1 cup chickpeas, rinsed out and no liquid
→ Sauces and Oils
03 -
Pour in 1 tablespoon of extra virgin olive oil
04 -
3 big spoonfuls of pesto (if you eat vegan, make sure it’s dairy-free)
→ Pasta and Grains
05 -
170 g uncooked orzo pasta (go gluten-free if you want)
→ Vegetables and Greens
06 -
2–3 tablespoons chopped fresh parsley
07 -
1/3 cup sun-dried tomatoes sliced thin, packed in oil
08 -
1 cup fresh arugula
09 -
Half a cucumber, chopped into small pieces
→ Seasonings
10 -
Squeeze juice from half a lemon
11 -
Salt and cracked black pepper to your liking
# Instructions:
01 -
Taste it right away if you like, or let it chill out in the fridge for about an hour if colder’s your thing.
02 -
Stir gently so everything’s mixed up. Toss in some salt and pepper till you’re happy with the flavor.
03 -
Grab your big bowl and toss in the orzo (all cooled), plus the pesto, olive oil, little cucumber bites, sun-dried tomatoes, chickpeas, feta crumbles, parsley bits, arugula, and splash of lemon juice.
04 -
Drain out the orzo once it’s cooked. Run cold water over it so it doesn’t get mushy.
05 -
While the orzo’s boiling, chop your parsley and dice up the cucumber.
06 -
Fill a pot with water and good salt. Boil your orzo per the package (just don’t let it go too soft).
# Notes:
01 -
Using dry sun-dried tomatoes? Dunk them for five minutes in warm water, then blot off the extra with a towel.
02 -
Keep leftovers in the fridge in something sealed tight. Good for up to five days.
03 -
Not an orzo fan? Swap in your favorite mini pasta.
04 -
Going for vegan? Just use plant-based pesto and feta. Super easy!