Crispy Chick'n + Pesto Orzo Bowl

1: Get your orzo onto boil in salted water.

2: To make the pesto, lightly toast the nuts then leave to cool (reserve a few for garnish).

3: Blanch the basil in boiling water then shock in ice water for extra greenness! Squeeze out moisture.

4: Combine (in a blender, food processor OR pestle & mortar) the nuts, minced garlic, basil, nutritional yeast & juice of a lemon. Stream in the olive oil whilst mixing. Season to taste.

5: Fry the chick’n pieces in 1tbsp of oil until crispy & slice the tomatoes.

6: Drain the orzo, reserving some of the pasta water.

7: Mix the orzo with lots of the pesto & a splash of pasta water, then mix until creamy.

8: Place in bowls, top with the crispy chick’n, tomatoes & more fresh basil. Finish with a sprinkle of vegan parm / nooch, a swirl of good olive oil & a scattering of toasted sunflower seeds - then enjoy!