Fresh and zingy, this summery dish makes a great, speedy midweek meal.

Serves 4
Chive and Almond Pesto with Orzo


  • 145g (3 cups) fresh chives, chopped
  • 1 garlic clove
  • 1 tsp fresh thyme
  • 2 tbsp nutritional yeast
  • 55g (2/3 cup) flaked almonds
  • 1 handful baby chard
  • 60ml (¼ cup) olive oil
  • 200g (1 cup) orzo

To serve:

  • Chive flowers, optional


  1. Place a pan of water on the hob and bring to the boil. Add the orzo and cook as per the package instructions.
  2. While the orzo is cooking, place the rest of the ingredients in a high-speed blender to make the pesto.
  3. Just before the orzo finishes cooking, gently heat the pesto in a frying pan.
  4. Strain the orzo and transfer to the frying pan and stir until it is well coated in the pesto.
  5. Top with chive flowers to serve.

Per serving (118g) Calories: 299, Carbohydrates: 18.4g, Sugars: 1.7g, Fat: 21.8g, Saturates: 2.6g, Protein: 7.6g, Salt: 0.03g

Taken from August 2018 (Issue 41) Vegan Life magazine

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