Pesto orzo

Pesto orzo

Tags

Cook

Ingredients

  • ¼ cup cashews
  • 2 cups fresh packed basil
  • 3 cloves garlic
  • 3 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 3 tbsp olive oil
  • 2 leeks, sliced
  • 1 onion
  • 3 garlic cloves
  • 4 handfuls spinach
  • 1 tin coconut milk
  • 300g orzo
  • 400ml vegetable stock
  • 150g frozen peas
  • 1 lemon

Steps

  1. Soak the cashews in hot water for about 15 minutes.
  2. Put ingredients from cashews to salt in the blender and blend until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil and blend until smooth.
  4. Add the coconut milk and half the spinach to the blender, blend until smooth.
  5. Heat the wok on medium. Add olive oil and once hot add the leek and onion, cook until softened.
  6. Add the orzo to the pan and stir for a minute.
  7. Add the stock and sauce. Season. Bring to a boil then lower to a simmer.
  8. Once orzo is cooked add spinach, peas and lemon zest. Cook until spinach is wilted.
  9. Finish with juice of half the lemon and season.