Red Pesto Orzo Salad
Ingredients
Red pesto
- 75 g sun-dried tomatoes
- 2 cloves garlic
- 35 g cashews
- 1 tablespoon tomato puree
- Salt and pepper, to taste
- 2 handfuls fresh basil
- 50 ml olive oil or water
Salad
- 175 g orzo
- 250 g cherry tomatoes
- 1 can chickpeas
- 1 avocado
- 1/2 cucumber
- 10 green olives
- 1 spring onion
- 100 g pomegranate seeds
Preparation
Cook the orzo according to package instructions. Drain, set aside, and let cool.
Make the red pesto by mixing all pesto ingredients in a small food processor or blender. Thin with olive oil or water if desired.
Chop the cherry tomatoes, cucumber, avocado, olives, and spring onion into pieces, cubes, or rings and add to the orzo. Rinse the chickpeas and add them as well.
Finish with the red pesto. Add it to the salad and mix well. Serve immediately or store in the refrigerator for up to 2-3 days.
