Pesto Infused Orzo with Roasted Tomatoes
Why I love it
Pesto infused orzo! The creamiest most delicious orzo you’ll ever have. The thing I love about this dish is that you can make pesto with any herb. This one is made with parsley and is just so freaking good. Plus, roasted tomatoes on the vine are unreal. I used to not be the biggest pesto or tomato fan but I’ve come a long way! And how can I forget the chickpeas. The best bean. Pesto orzo please!
Ingredients
Pesto:
•Bunch of parsley
•1/2 cup cashews
•1 tbsp nutritional yeast
•1 tsp garlic powder
•Olive oil until desired consistency
•Pinch of salt
Main:
•1 cup orzo
•1/2 cup roasted chickpeas
•1/2 onion diced
•2 tbsps pesto (1 in the beginning, one in the end)
•1 tsp vegetable base
•2 cups water
•Tomatoes on the vine
•Olive oil to taste
•Salt and pepper to taste
Replacements
You can add in your favorite roasted veggie in here! Feel free to also sub the sauce with your favorite.
Recipe
1. Preheat your oven to 400 F. Drizzle your tomatoes with olive oil. Let them roast for 10-15 minutes.
2. Start on your orzo. Add olive oil to a pot and sauté your onion. Add in your orzo, 1 tbsp of pesto, vegetable base, and water. Bring to a boil and then cover and lower to a simmer. Let this cook for about 12 minutes or until it’s still creamy and the orzo is cooked. Stir in the remaining pesto. Add salt and pepper to taste.
3. Pop your chickpeas into the air fryer with salt and pepper. Cook for 6 minutes on 400 F. Serve the orzo with the chickpeas, tomatoes, and parsley on top. Enjoy!
