Walnut, Basil Spinach Pesto Orzo Salad with Roasted Pumpkin

This Week

9 Dec - 15 Dec

Walnut, Basil Spinach Pesto Orzo Salad with Roasted Pumpkin

This orzo salad is delicious and nutritious! It’s made with a homemade walnut, basil, and spinach pesto is packed with greens and omega-rich fats – complemented with sweet roasted pumpkin and red onion.

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Meal Prep Guide

Pre-chop ½ pumpkin into bite-sized cubes (store in an airtight container in the fridge)

Make the Walnut, Spinach and Basil Pesto (store in an airtight container in the fridge)

‍Ingredients

2 cups packed basil leaves
2 cups baby spinach (40g)
⅓ cup walnuts
½ cup parmesan cheese (grated)
1 lemon (juice)
¼ cup olive oil
Salt and pepper

Method

Add the basil, spinach, walnuts, parmesan cheese and salt and pepper to a food processor or blender, blitz until everything is finely chopped.
Add the olive oil and lemon juice and blitz until combined.

Tips

You can make the pesto using a food processor, blender, stick blender or a mortar and pestle. Note that the texture will vary depending on what method you use – we like to use a food processor or mortar and pestle so it doesn’t go super smooth.

Shortcuts

Swap out the homemade pesto for a store-bought pesto – we like the Genoese pesto as it’s made with olive oil instead of vegetable oil.

Shortcuts

Vegetables

Swap out the pumpkin for sweet potato.

Protein

Serve alongside some grilled chicken or smoked salmon.

Other

Swap out the orzo for gluten free pasta or quinoa.

Ingredients

½ pumpkin (5 cups cut into bite-sized cubes)
1 red onion (cut into wedges)
1 ½ cups orzo
4 cups baby spinach, 80g (finely sliced)

Walnut, Spinach and Basil Pesto

2 cups packed basil leaves
2 cups baby spinach (40g)
⅓ cup walnuts
½ cup parmesan cheese (grated)
¼ cup olive oil
1 lemon (juice)
Salt and pepper

Method

Preheat the oven to 200 degrees, fan bake.
Add the pumpkin and onion to a large baking tray, drizzle generously with olive oil and season with salt and pepper.
Pop in the oven to roast for 30-35 minutes until golden brown.
To make the pesto, add the basil, spinach, walnuts, parmesan cheese, salt and pepper to a food processor or blender; blend until finely chopped. Add the olive oil and lemon juice and blend until combined.
Cook the orzo as per the packet instructions.
Once the orzo has cooked, stir through the pesto and toss through the roasted pumpkin, onion and baby spinach.