Chamnamul Pesto Orzo

20260320, #BreakfastDiary 1669, 2°C/sunny I made chamnamul tofu chutney yesterday, and used the leftover chamnamul to make a pesto. Serves 1, about 650kcal, Chamnamul Pesto Orzo.

2 cups orzo, (chamnamul pesto) 50g chamnamul, 20g walnuts, 1 clove garlic, a pinch of salt and pepper, 20g parmesan cheese and 1/3 cup olive oil

1. Wash the chamnamul thoroughly, drain, and prepare mostly the leaves. Lightly toast the walnuts in a pan over low heat to bring out more nutty flavor. 2. In a blender, combine 50g chamnamul, 20g walnuts, 1 clove garlic, a pinch of salt and pepper, 20g parmesan cheese, and about 1/3 cup olive oil, and blend until smooth. Adjust the consistency with more olive oil. 3. Cook the orzo in salted boiling water. 4. Heat olive oil in a pan and sauté thinly sliced garlic, then lower the heat, add the chamnamul pesto, the orzo from step 3, and a ladle of pasta water, and cook a little longer, stirring. (Adjust the consistency with pasta water.) 5. Plate and top with parmesan cheese and a little chamnamul.