vegetarian

Kale Pesto Orzo

January 5, 2025 By Courtney West 1 Comment

This kale pesto orzo is bright, flavorful, and ready in less than 30 minutes! Tender orzo pasta is coated in a vibrant, creamy pesto made with kale, sage, toasted pecans, and lemon. Sauteed shallots and mushrooms are added to the mix along with sundried tomatoes and cannellini beans. This delicious vegetarian main dish is packed with umami flavors and comes together in under 30 minutes, making it ideal for busy weeknights or meal prep.

One of my favorite ways to build the foundation of an easy vegetarian meal is pesto. It’s such a simple way to add tons of flavor to a dish, not to mention it’s infinitely customizable! In the past I’ve shared a summery basil pesto, a springy pistachio mint pesto, and a pesto made with tangy roselle leaves. This version is made with a mix of blanched kale leaves, sage, and pecans for a wintry take on this beloved sauce. The kale pesto is tossed with cooked orzo, mushrooms, sundried tomatoes, and cannellini beans for a flavorful and filling meal that is perfect for the winter months. I hope you give this pesto orzo a try!

Grab These Ingredients

FOR THE KALE PESTO:

Kale — you’ll need 1 small bunch or about 2 lightly packed cups once you’ve stripped the leaves from the stem and roughly chopped them. If you have leftover kale leaves, feel free to cook them along with the mushrooms.
Sage — fresh sage adds a cozy herbal and earthy flavor to the pesto and brightens up the kale. I love using sage in the winter but you can also use an equal amount of basil for more of a traditional pesto flavor.
Toasted Pecans — these add a lovely nutty and buttery flavor the pesto. If you don’t have pecans, walnuts are a great substitute!
Lemon — the zest and juice of the lemon brightens everything up.
Garlic Powder and Salt — seasons and helps balance all of the flavors.
Parmesan Cheese — adds an umami quality to the pesto that pairs really well with the sage and sundried tomatoes in the orzo. If you’re vegetarian, make sure to buy a vegetarian parmesan. If you’re vegan, use an equal amount of vegan parm or nutritional yeast.
Maple Syrup — I know it sounds weird but a drizzle of maple syrup balances out any bitterness from the kale and sage! You can also use honey or sugar.
Extra Virgin Olive Oil — helps make the pesto nice and creamy and turns it from a coarse paste into a nice thick sauce. You’ll also use a little to sauté veggies for the orzo.

FOR THE ORZO:

Orzo — this quick-cooking pasta forms the basis for the whole dish. If you don’t have orzo, I recommend using another small, quick-cooking pasta shape.
Cremini Mushrooms — I love the flavor combination of pesto and mushrooms so I decided to add these to the mix. To save a bit of time, feel free to buy pre-sliced cremini (baby bella) mushrooms.
Shallot — adds an aromatic flavor base to the orzo. You can use half of a small onion instead if you prefer.
Sundried Tomatoes — these add a lovely punch of sweet and tangy flavor that helps elevate the dish. I prefer using oil-packed sundried tomatoes since they don’t need to be rehydrated.
Cannellini Beans — these add protein to the dish without overwhelming all of the flavors. You can use any other white bean here such as navy, great northern, or butter/lima.

How to Make Kale Pesto Orzo

Strip the leaves of the kale away from the stems then tear into smaller pieces or roughly chop. Add the kale leaves to a pot of salted boiling water and cook 1 minute. This helps to take the raw edge off the kale and makes it more tender. Remove the kale with a slotted spoon, put it in a colander, then rinse with cold water. Cook the orzo in the boiling water according to the package instructions, then drain.

While the orzo cooks, heat a large skillet over medium heat then make the pesto. Pulse the pecans, garlic powder, salt, lemon zest, and parmesan in a food processor until the nuts are finely chopped. Add the cooked kale, sage, maple syrup, and lemon juice and pulse until a thick paste forms. With the processor on low, stream in the oil.

Add the pesto to the orzo and mix. Make sure all of the orzo is coated in the pesto.

Once the skillet comes to temperature, add the oil. Add the shallot and cook until it is translucent, about 2-3 minutes. Add the mushrooms and a pinch of salt. Cook, stirring every minute or two until the mushrooms have browned, about 8-10 minutes.

Add the drained beans and the chopped sundried tomatoes to the skillet with the mushrooms. Cook just until warmed through, then turn off the heat. Add to the orzo and mix. Serve the kale pesto orzo as-is or with a sprinkle of parmesan.

Recipe Tips

Make sure to use toasted pecans in the pesto rather than raw pecans. Toasting/roasting gives them a deeper and nuttier flavor. If you have raw pecans, you can toast them in a skillet or in a 350 degree oven until deeper in color.
Once you cook the kale and rinse it in cold water, squeeze out the excess water before using it in the pesto. This will keep the pesto from being watery.
In order to make the most of your time, heat the skillet and make the pesto while the orzo cooks.
Once you make the pesto, toss it with the orzo to keep the orzo from sticking together. Or, toss the cooked orzo with a drizzle of olive oil if you notice that it is sticking together before the pesto is ready.

Looking for Other Vegetarian Meals?

I highly recommend trying my veggie sushi bowl with spicy mayo if you love veggie sushi rolls but don’t want to make them yourself or get takeout. Or, if you have a sweet potato or can of black beans that’s been hanging around your pantry for a while (like I inevitably always do!), try this roasted sweet potato and black bean quinoa salad.

Kale Pesto Orzo

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Author: Courtney West
Total Time: 30 minutes
Yield: 3-4 servings
Diet: Vegetarian

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Description

Ingredients

Sea salt, to taste
1 small bunch kale
8 ounces orzo
1/2 cup pecans, toasted
1/4 teaspoon garlic powder
1 medium lemon
1/4 cup parmesan, plus extra for serving
1/3 cup fresh sage leaves
1 teaspoon maple syrup
7 tablespoons extra virgin olive oil, divided
1 shallot, finely chopped
8 ounces cremini mushrooms, sliced
1 15.5 ounce can cannellini beans, drained and rinsed
1/3 cup oil-packed sundried tomatoes, drained and chopped

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Instructions

Bring large pot of water to boil. Add a couple of large pinches of salt. Strip the leaves of kale away from stems and roughly chop/tear into pieces. You’ll need a total of 2 cups, lightly packed. Add the kale to the salted boiling water. Cook for 1 minute then use a slotted spoon to transfer it to a colander. Rinse the kale with cold water, then gently squeeze out any water. Set the kale aside for now.

Add the orzo to the boiling water and cook it according to package instructions. Drain the orzo and set aside until the pesto is ready.

Heat a large skillet over medium. While skillet heats up, make the pesto. Add the pecans, garlic powder, the zest of the lemon, a pinch of salt, and the parmesan to a food processor. Pulse until finely chopped. Add the cooked and drained kale, sage, maple syrup, and a tablespoon of juice from the lemon and pulse until a thick paste forms. Scrape down the sides as needed. With the processor running on low, stream in 6 tablespoons of the olive oil until a thick and creamy pesto forms. Taste the kale pesto and add more salt or lemon as needed. Mix the kale pesto with the cooked orzo.

Once the skillet is to temperature, add the remaining tablespoon of olive oil. Add the shallot and a pinch of salt. Cook until translucent (about 2-3 minutes), then add the sliced mushrooms. Cook, stirring every 1-2 minutes, until the mushrooms are turning brown. This will take about 8-10 minutes.

Add the drained cannellini beans and chopped sundried tomatoes to the mushrooms and cook an additional 2 minutes just to warm them through. Turn off the heat, then toss the mushroom mixture with the orzo. Serve as-is or with a sprinkle of parmesan cheese.

Notes

Store any leftovers in an airtight container in the fridge. Make sure to enjoy them within 5 days.
Leftovers can be reheated in the microwave or on the stovetop.
This recipe can easily be made vegan by substituting vegan parmesan or nutritional yeast for the parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main

Spiced Cranberry Orange Scones (gluten free)

December 27, 2024 By Courtney West 1 Comment

These spiced cranberry orange scones capture the flavors of the season. Made with fresh, tart cranberries that create jammy pockets when baked, these gluten free scones are balanced by bright and citrusy orange zest. Cinnamon and cardamom lend warmth and a cozy depth of flavor to each bite. Finished with an orange vanilla bean glaze, these scones are perfect for your next brunch, breakfast, or tea time!

Do me a favor and make these spiced cranberry orange scones the next chance you get! They’re bright and zingy thank to the orange and cranberry combo with just the right amount of sweetness. Plus, they’re flavored with the cozy and warming flavors of cinnamon and cardamom. In my (somewhat biased) opinion, these are way better than what you can get at a coffee shop. So, grab the following ingredients and make yourself a batch soon!

Grab These Ingredients

Orange — you’ll need one medium orange for the recipe. You’ll use the zest in the scones and some of the juice in the glaze.
Granulated Sugar — sweetens the scones and helps balance the tartness of the cranberries.
Gluten Free Flour — you’ll need an all-purpose 1:1 baking mix like this one for the best results. If you don’t need these to be gluten free, you can sub an equal amount of all-purpose flour!
Salt — seasons and balances all of the flavors. I like using a fine grain sea salt.
Baking Powder — provides lift and keeps these from being dense.
Cinnamon and Cardamom — these lend a cozy warmth and flavor that pairs really well with the orange and cranberries.
Unsalted Stick Butter — you want this nice and cold so keep it in the fridge until right before you use it! You can also use salted stick butter if you prefer, just make sure to leave out the added salt.
Vanilla Bean Paste — lately I’ve been loving the rich vanilla flavor of vanilla bean paste but you can use an equal amount of vanilla extract instead! You’ll use this in both the scones and the glaze.
Egg — you’ll need one large egg for the recipe. For an egg free version, scroll down to the substitutions section.
Whole Milk — a higher fat content milk works best here. If you don’t have whole milk, you can use an equal amount of half and half or even cream for a slightly richer taste.
Cranberries — fresh or frozen both work here! I recommend taking advantage of fresh cranberries while they’re in season.
Turbinado Sugar — this gets sprinkled on top of the scones before baking for a nice, crunchy top. If you don’t keep any on hand, you can use granulated sugar instead.
Powdered Sugar — forms the bulk of the glaze. If you don’t have any on hand, you can make your own with regular granulated sugar! Combine 1 cup of sugar with 1 tablespoon of cornstarch or arrowroot in a high speed blender and process until powdery.

Key Steps in Making These Spiced Cranberry Orange Scones

Rub the orange zest into the granulated sugar until highly fragrant then whisk in the flour, baking powder, salt, and spices.

Dice the cold butter (this will make it easier to incorporate) then cut it into the dry ingredients with your fingers, a fork, or a pastry blender. You want the mixture to look crumbly and the butter to be in pieces that are no larger than the size of a pea (above right).

Whisk together the egg, milk, and vanilla in a small bowl or glass measuring cup then pour over your dry ingredients in the bowl. Before mixing, scatter the cranberries over the top.

Mix until the dough starts to come together, then dump onto a lightly floured work surface or piece of parchment. Bring the dough together with your hands until no cracks remain. Form the dough into a disc that is 1-inch thick and about 7-inches wide. Wrap up the dough and place it in the freezer for 15 minutes until firm. This helps ensure the butter is nice and cold prior to baking.

Remove the dough from the freezer and place it on a parchment lined baking sheet. Brush the top with milk then sprinkle the turbinado sugar over the top. Cut it into 8 equal wedges then spread them out on the lined baking sheet (at least 1-inch apart).

Bake the scones until puffed and golden then move them to a cooling rack to cool completely. Once the scones are cool, whisk together the glaze ingredients until smooth and thick.

Finish the scones with a drizzle of the glaze. You’ll have just enough for all 8 scones!

Tips for Recipe Success

When you’re measuring out the flour, use the spoon and level method for the most accurate measurement. Spoon the flour into your measuring cup, overfilling it a bit. Use the flat back of a butter knife or other utensil to scrape off the excess, leveling it out even to the top of the measuring cup. If you have a scale, you can measure out 120 grams for each cup of flour used (in this recipe, you would need 240 grams).
Cold is key! Keep your butter, milk, and egg cold. The best way to do this is to remove them from the fridge as soon as you need them. You’ll also be chilling the dough down in the freezer before baking so that everything is as cold as possible. This ensures the butter is cold so that once it hits the heat of the oven, it begins to release steam which creates a lovely flaky and crumbly texture.
Once the dough starts to come together in the bowl, dump it onto a lightly floured work surface or piece of parchment and bring it together the rest of the way with your hands. Make sure the dough is fairly smooth without any cracks.
Sift the powdered sugar. This ensures the glaze is nice and smooth!

Notes on Substitutions

MAKE IT DAIRY FREE. You can easily make these dairy free by using a vegan butter block (NOT the spread style butter sold in tubs) and plant-based milk. When it comes to choosing plant-based milk for this recipe, go with something that has a higher fat content as it will yield the best flavor and texture! As for butter, my favorite dairy-free/vegan brand to use is Miyoko’s because it yields the best flavor and texture in my opinion.

MAKE IT EGG FREE. You can substitute 10 grams (about 1 1/2 tablespoons) of ground flaxseed mixed with 50 grams (about 3 tablespoons) of hot water for the egg. Mix the ground flax and hot water and set aside to thicken for 5-10 minutes before using it in the recipe.

MAKE IT VEGAN. Use both the dairy free and egg free recommendations above!

NOT GLUTEN FREE? Simply use an equal amount of all-purpose flour (2 cups/240 grams) in place of the gluten free flour!

FRESH VERSUS FROZEN CRANBERRIES. You can use either fresh or frozen cranberries here. If you opt to use frozen cranberries, there’s no need to thaw them first! Simply substitute an equal amount for the fresh ones (1 cup).

Other Gluten Free Scone Recipes to Enjoy

Scones are one of my favorite things to bake! There’s something really cozy and nostalgic about them since they remind me of my grandmother. I highly recommend trying these other flavor combinations:

Spiced Cranberry Orange Scones (gluten free)

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Author: Courtney West
Total Time: 45 minutes
Yield: 8 scones
Diet: Gluten Free

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Description

Ingredients

for the scones:

1 medium orange, zested
⅓ cup granulated sugar
2 cups gluten free 1:1 baking flour
½ teaspoon salt
½ teaspoon cardamom
¾ teaspoon cinnamon
1 tablespoon baking powder
6 tablespoons unsalted butter, cold
1 teaspoon vanilla bean paste (or vanilla extract)
1 large egg
½ cup whole milk, plus extra for brushing on the dough
1 heaped cup fresh cranberries
2 tablespoons turbinado sugar

for the glaze:

1 cup powdered sugar, sifted
2–3 tablespoons orange juice
1/4 teaspoon vanilla bean paste (or extract)

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Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Add the zest of the orange to a large bowl along with the sugar. Set the zested orange aside because you’ll use the juice for the glaze. Rub the orange zest into the sugar until highly fragrant, about 30-60 seconds. Add the flour, salt, cardamom, cinnamon, and baking powder. Whisk to combine.

Dice the cold butter and add it to the bowl. Cut it into the flour mixture with a pastry blender, your fingers, or a fork until the mixture is crumbly. The pieces of butter should be no larger than the size of a pea.

Whisk together the vanilla, egg, and milk in a separate smaller bowl or measuring cup. Drizzle over the dry ingredients then add the cranberries. Mix until the dough begins to come together, then dump the dough out onto a lightly floured surface or piece of parchment paper. Lightly flour your hands then form the dough into a disc that is about 7-inches wide and 1 inch thick. Wrap the disc in parchment or plastic wrap and set it in the freezer until firm, about 15 minutes.

Remove the dough from the freezer and set it on your parchment-lined baking sheet. Brush the top of the dough with a bit of milk, then sprinkle with the turbinado sugar. Cut the round into 8 equal wedges. Separate the wedges out onto the sheet, making sure to leave at least an inch between each scone.

Bake the scones at 425 degrees for 18-20 min or until they have puffed and golden on top. Cool the scones completely on a cooling rack before glazing.

Add the sifted powdered sugar to a bowl. Juice the orange you zested then measure out and add 2 tablespoons to the powdered sugar along with the vanilla bean paste. Whisk vigorously until smooth. You want a thick but pourable consistency. If it seems a bit too thick, add more orange juice 1 teaspoon at a time until you reach the right consistency. Drizzle over the cooled scones.

Notes

These scones are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Prep Time: 10 minutes
Chilling Time: 15 minutes
Cook Time: 18-20 minutes
Category: baked good