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This One-Pot Creamy Pesto Orzo is perfect when we want something cosy, easy, and packed with nutrients. With chickpeas, kale, broccolini, and a walnut-based pesto, it’s so comforting but still packed with 31 g of protein and 19 g of fiber per serving. It’s a perfect plant-based weeknight meal, quick to cook, minimal clean-up, and leftovers hold up really well.
Why I Love This Recipe (As a Nutritionist)
- High-Protein: Each serving delivers 31 g of plant-based protein, making it great for a post-workout meal or for keeping energy steady throughout the day.
- High-Fiber: With 19 g of fiber per serving, this recipe supports gut health and helps you feel satisfied for longer.
- One-Pot Convenience: Less mess and fewer dishes make this an easy choice on busy days.
- Loaded with Greens: Kale and broccolini add a boost of micronutrients, including vitamin K and antioxidants.
- Meal-Prep Friendly: It keeps well in the fridge for up to 5 days and reheats beautifully.
Ingredient Notes
- Orzo: This rice-shaped pasta cooks quickly and soaks up flavor well.
- Chickpeas: A great source of plant-based protein and fiber. They also add texture and heartiness to the dish.
- Walnuts: Used in the pesto for richness and healthy fats. Swap with sunflower seeds for a nut-free version.
- Kale: A nutrient-dense leafy green high in vitamin K, A, and C. You can use spinach or Swiss chard instead.
- Soy Milk: Makes the dish creamy and boosts the protein. Use oat milk or almond milk as substitutes if preferred.
How to make this recipe (summary)
Start by chopping the broccolini, keeping the stems and florets separate. Cook the onion in olive oil over medium heat for 5 minutes, then add the garlic and broccolini stems and cook for 2 more minutes. Add the orzo, chickpeas, chili flakes, salt, pepper, and vegetable broth. Cover and cook for 10 minutes, stirring regularly.
Blend the walnuts, soy milk, nutritional yeast, and basil into a smooth pesto sauce.
Pour the pesto into the pan with the broccolini florets and cook uncovered for 5 minutes. Stir in the kale until just wilted, then finish with lemon juice, salt, and pepper to taste.
Optional: garnish with lemon zest, chopped walnuts, chili flakes, and basil. View recipe card below for detailed instructions.
Variations and Tips
- Nut-Free Option: Use sunflower seeds instead of walnuts in the pesto to keep it nut-free.
- Use What You Have: Swap kale with spinach, or broccolini with zucchini or peas.
- Storage: Keeps well in the fridge up to 5 days. Reheat gently on the stove with a splash of water or broth.
- Make it spicy: Add chili flakes or a spoonful of chili paste to the pesto if you like a little heat.
- If you like this recipe, you’ll also love our One-Pot Orzo Bolognese, or Pesto Orzo Salad (Meal Prep).
Why You’ll Love This One Pot Creamy Pesto Orzo TLDR
- Protein-packed
- One-pot
- Meal prep-friendly
- Cozy
- Easy to make
One-Pot Creamy Pesto Orzo
A quick and easy one-pot creamy pesto orzo packed with vegetables and protein, perfect for a nourishing weeknight dinner.
Equipment
Ingredients
Main Ingredients
- 7 oz (200 g) broccolini - chopped into small pieces
- 2 tsp (10 ml) olive oil
- 1 onion - finely diced
- 4 garlic cloves - peeled and minced
- 5.6 oz (160 g) orzo - dry
- 1.5 cups (250 g) chickpeas - cooked
- ¼ tsp (0.5 g) red chili flakes
- 2 cups (480 ml) vegetable broth - low sodium
- 2 cups (134 g) kale
- 2 tbsp (30 ml) lemon juice
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Pesto Sauce
- ¼ cup (30 g) walnuts
- ⅓ cup (20 g) nutritional yeast
- 1.5 cups (360 ml) soy milk
- 1 cup (30 g) fresh basil
Instructions
- Chop the broccolini into small pieces, separating the stems from the florets, and set aside.
- In a large pan over medium heat, add the olive oil and onion. Cook for 5 minutes.
- Add the garlic and broccolini stems, and cook for another 2 minutes.
- Stir in the orzo, chickpeas, chili flakes, a pinch of salt and pepper, and the vegetable broth. Cover and cook for 10 minutes, stirring regularly.
- Meanwhile, make the sauce: Blend the walnuts, nutritional yeast, basil, and soy milk until smooth.
- Pour the sauce into the pan along with the broccolini florets. Cook uncovered for 5 minutes, stirring regularly.
- Stir in the kale and cook until just wilted. Finish with a squeeze of lemon juice and adjust salt and pepper to taste. Optionally, garnish with lemon zest, extra chili flakes, chopped walnuts, and fresh basil. Enjoy!
Notes
For a pretty finish, top with crumbled walnuts, lemon zest, and chili flakes.
Video
FAQ
Can I make this nut-free?
Yes, sunflower seeds work really well in the pesto instead of walnuts.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat with a little water to loosen the sauce.
Is this recipe gluten-free?
Not as written, but you can use gluten-free orzo or swap with arborio rice or quinoa. Amount of broth used for substitution might vary.
What can I use instead of soy milk?
Oat or almond milk are both great alternatives, though they’re lower in protein than soy.
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