Creamy Pesto Orzo
1/2 cup unsweetened non-dairy milk (soy, almond, rice, hemp, etc.)
1/2 teaspoon salt
1-2 cups fresh basil
Juice of half a lemon
2 cloves garlic
1/2 tablespoon olive oil
2 cups cooked orzo pasta (hot or cold)
Cracked black pepper
Make the pesto sauce. Add to a blender or food processor the avocado, non-dairy milk, salt, lemon juice and garlic. Process the mixture until smooth and creamy; add a little more milk if you need to thin it out a little. Then add in the fresh basil and process again until blended.
Stir the sauce into your cooked orzo; if you’re serving the dish cold, you can eat it immediately. If you want the pasta to be hot, just heat the orzo and sauce together over a medium heat for a few minutes. Add a sprinkling of cracked black pepper, and enjoy!