This Pea & Pesto Orzo is the easiest family-style dinner that is simple and quick to make, as well as packed full of flavour! Perfect for midweek dinners as it is ready within 15 minutes.

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Pes & Pesto Orzo

Cook Time 12

Servings 3 adults & 3 toddler portions

Ingredients

1 cup/ 150g of frozen peas
250g of orzo
1 cup/ 250g of basil pesto (we use homemade)

Optional to serve:

Extra fresh basil* and pine* or ground seeds to top

Homemade Nut-Free Pesto (makes 1 cup)

1/2 cup of pumpkin & sunflower seeds (we do half each as the sunflower goes creamy and the pumpkin gives a sharp flavour twist; sub with cashews if you prefer a creamy nut instead)
2 cups/handfuls of basil leaves
2 garlic cloves
1/2 cup of nutritional yeast
Juice of 1/2 a lemon/2 Tbsp
1/3 cup/80 ml of olive oil
1 tsp of sea salt (omit for < 12 months)
Up to 2 Tbsp of water IF needed to help it blend/get to your desired consistency

Instructions

Pour the peas and orzo into a pan with boiling water and cook for 10-12 minutes (or according to your packet).
Drain and rinse, then stir through pesto and any extra basil leaves and serve (optional seeds)
Enjoy

For the Pesto

Add all of the ingredients to a small food processor and blend until smooth/desired texture.
Store in an airtight container in the fridge for up to four days. Freeze in portions for up to 2 months.
NOTE: If the pesto goes brown on top this is just oxidation, you can either cover with a thin layer of olive oil or an extra squeeze of lemon juice.

Notes

❄️Store leftovers in the fridge for up to 3 days or freeze for up to one month.

💧 If your pesto is dry, add a splash of water or olive oil and stir through to help loosen the sauce. Also add a tbsp or two of water when reheating as pasta dries out in the fridge.

👶🏼 To serve from 6 months make sure to use a *homemade pesto without added salt, to flatten the peas, and chop up any basil leaves. Also finely grind the pine nuts (they are whole on one dish as this is an adult portion)