Green Pesto Orzo
This one has become a proper staple in our kitchens. Green Pesto Orzo is the kind of recipe you make once and then find yourself craving every week. The homemade cavolo nero pesto is genuinely next level, way more interesting than anything from a jar, and it coats every little piece of orzo in this rich, garlicky, herby goodness. It comes together in about 20 minutes too, which means it's absolutely perfect for those evenings when you want something that feels a bit special but you really can't be bothered. Trust us on this one, make it tonight.
Before You Start
- Food processor
- Large pan of salted water
- Colander
- Tongs
Ingredients
- 300g cavolo nero
- 3 large garlic cloves
- 80ml olive oil
- 100g cashews
- 4 tbsp nutritional yeast
- 1 lemon
- Salt & pepper
- 400g orzo
- black pepper
- extra virgin olive oil
Method
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
Serve
- Divide the orzo between 4 bowls and serve with cracked black pepper and a drizzle of extra virgin olive oil
Tips & Variations
- Save your pasta water: We always keep a mugful of the starchy cooking water back before draining the orzo. Stir a splash into the finished dish to loosen the pesto and make everything glossy and saucy. It makes a real difference.
- Swap the greens: If you can't find cavolo nero, kale works brilliantly here. Spinach is a softer option if you want something a little milder. Henry's used frozen spinach in a pinch and it still came out great.
- Add some protein: Ian loves throwing in a tin of butter beans or some crispy pan-fried tofu to make it a bit more substantial. Just fold them in at the end so they warm through without going mushy.
Why This Works
The trick here is blanching the cavolo nero and garlic together before blitzing them into the pesto. It takes away any bitterness from the greens and mellows the garlic out beautifully, so you get this smooth, vibrant sauce that tastes fresh but also deep and savoury at the same time. Squeezing out the excess water from the leaves before blending is key too, otherwise you end up with a watery pesto and nobody wants that.