Orzo tossed with a zesty cilantro pesto and black beans, topped with tomatoes and avocado. This is a nut and dairy free pesto recipe, although we do include an optional cheese at the end of combining the pasta with the pesto.
Make the pesto: Combine the garlic cloves, cilantro, lime juice, red pepper flakes and olive oil in a food processor. Puree until the cilantro and garlic are finely chopped and everything is well mixed together. Set aside.
Cook the orzo according to package instructions. When the orzo pasta is done to your liking, drain and toss immediately with the cilantro pesto.
Add the black beans to the orzo,and stir to combine. Stir in the cheese, if you are using it. Serve the orzo, topped with a handful of tomatoes and avocado. Enjoy! this orzo with cilantro pesto is very good with a Cerasualo d’Abruzzo.
Omit the cheese if you wish to serve this as dairy free, vegan dish.
When tomatoes aren’t in season, I like to use the best grape tomatoes I can find. They seem to be more flavorful than other options outside of peak tomato season.
Cut the avocado shortly before serving so it doesn’t turn brown.