Pistachio Ramp Pesto Orzo

Teri-Ann Carty

Spring is in the air with RAMPS; they all around during this time of year and I'm so excited to share this Pistachio Ramp Pesto with you!

Print Recipe

Prep Time 30

Cook Time 15

Course Dinner, Lunch, Main Course

Servings 6

Equipment

food processor
stovetop
chef knife

Ingredients

PESTO INGREDIENTS

7 ramps roughly (chopped)
Fistful each of watercress, basil, cilantro, dill (should equal approx. 6 cups)
2 small cloves garlic (roughly chopped)
1 lemon juiced
2 tbsp nutritional yeast or parmesan
½ cup pistachios
¾ cup olive oil
½ tsp sea salt
cracked pepper

ORZO INGREDIENTS

400 gr gf orzo
7 asparagus spears (trimmed)
1 cup steamed green peas
1 cup pesto
¾ cup crumbled feta
2 cups watercress or arugula (hard stems removed from watercress)
sea salt
cracked pepper

Instructions

PESTO INSTRUCTIONS

Place everything but olive oil into the bowl of a food processor.
Turn machine on and slowly drizzle olive oil through the chute. Scrape down sides as needed. Add more oil if pesto seems dry.
Taste for seasoning and add to a jar sealed with a lid.

ORZO INSTRUCTIONS

Boil orzo in salted water for approximately 9 minutes or until al dente. Rinse orzo with cold water, drain and place into a large bowl.
Preheat airfryer or oven to 390. Drizzle trimmed asparagus with olive oil and season with salt and cracked pepper. Airfry for 7 minutes or bake until fork tender. Aprox 10 minutes. Chop asparagus into bite sized pieces and add to the bowl of orzo.
Add remaining ingredients and gently toss to combine. Check for seasoning and serve!

Notes

This dish is perfect for BBQ season. It is a wonderful make ahead meal, meal prep meal and lasts in the fridge for up to 1 week.
You can add whatever protein you would like from tofu, chicken, salmon or any legume to make it a complete meal.

Keyword flexitarian, gluten free, orzo, pesto, ramps, vegetarian, wild garlic, wild leek