Pesto Orzo Salad

Pesto Orzo Salad

Lunch in 25 minutes

Pesto Orzo Salad

5.0

129

Kcal

6

Protein

8

Fat

19

Carbos

129

Kcal

6

Protein

8

Fat

19

Carbos

Ingredients

Cherry tomatoes - 5 pcs.
White beans - 50 g.
Orzo pasta (boiled) - 50 g.
Green olives - 5 pcs.
Red onion - 1/4 pc.
Pine nuts - 1 tbsp.
Arugula - 50 g.
Asparagus - 4 pcs.
Broccoli - 50 g.
Basil (green) - bunch
Plant milk - 100 ml.
Lemon (juice) - 1/2 pc.
Almonds - 10 pcs.
Salt and pepper - to taste
Garlic - 1 clove

Step by step recipe

step of recipe

Step 1 of 13

Pour boiling water over the almonds and let it boil for about 30 minutes.

step of recipe

Step 2 of 13

Cook the orzo pasta in salted water, drain and leave to cool.

step of recipe

Step 3 of 13

Cut the asparagus and broccoli into small florets.

step of recipe

Step 4 of 13

Briefly cook the vegetables in boiling water for 2 minutes. Transfer the vegetables to ice water to keep them crisp.

step of recipe

Step 5 of 13

Finely chop the olives, cherry tomatoes, and red onion.

step of recipe

Step 6 of 13

When the almonds are soft, separate them from the skins.

step of recipe

Step 7 of 13

Add fresh basil, plant milk, and lemon juice to the blender.

step of recipe

Step 8 of 13

Add the peeled almonds.

step of recipe

Step 9 of 13

Add a clove of garlic, salt and pepper to taste.

step of recipe

Step 10 of 13

Chop all ingredients in a blender.

step of recipe

Step 11 of 13

Add chopped vegetables, white beans, and pine nuts to the bowl with arugula.

step of recipe

Step 12 of 13

Add previously cooked orzo pasta.

step of recipe

Step 13 of 13

Pour dressing over salad and mix thoroughly.

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