Green Pesto Orzo

0:20 m

A delightful reinvention of a traditional Tuscan pasta, our Green Orzo is where classic meets plant-power. We've packed this dish with a lush, vibrant pesto made with the freshest cavolo nero, richly flavoured with garlic, and perfectly balanced with a splash of lemon. Throw in creamy cashews and a sprinkle of nutritional yeast for that irresistible, cheesy umami flavour, and you're onto a winner!

Start cooking ➞




For the Green Pesto

<item-todo-done>300g cavolo nero<item-todo-done><item-todo-done>3 large garlic cloves<item-todo-done><item-todo-done>80ml olive oil<item-todo-done><item-todo-done>100g cashews<item-todo-done><item-todo-done>4 tbsp nutritional yeast<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Orzo

<item-todo-done>400g orzo<item-todo-done>

To Serve

<item-todo-done> black pepper<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done>

Before you start

Large saucepan | Kettle boiled | Colander |  Food processor or high speed blender

Prepare the green pesto

  • Bring a large pan of salted water to the boil
  • Strip the cavalo nero leaves from the stalks and peel the garlic cloves
  • When the water is boiling, drop the cavalo leaves and garlic cloves into the water, cook for 5 minutes. Using tongs, remove the cavalo leaves and garlic from the water and allow to drain in a colander. Squeeze any excess water out of the leaves. Add the leaves and garlic to a food processor and pulse to break down the leaves. Add the cashews, nutritional yeast and a few more times to combine. Whilst the processor is running, pour in the olive oil. Finally, add the juice from ½ lemon, salt and pepper and pulse a couple more times. Set aside

For the orzo

  • Return the pot of water to the boil. Add the orzo and cook as per instructions on the packet. Drain away the water, saving ½ cup full, and tip the orzo back to the pan
  • Stir the pesto and pasta water through the orzo over medium heat for 2 minutes, until the pesto has heated through and the orzo is coated


  • Divide the orzo between 4 bowls and serve with cracked black pepper and a drizzle of extra virgin olive oil
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