Orzo with artichoke pesto and grilled corn Recipe - (4.8/5)

Ingredients

• 1 pound orzo pasta
• 1 tablespoon extra-virgin olive oil
• 2 ears corn, shucked and silks removed
• Kosher salt
• Pesto
• 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
• 1/2 cup walnut halves, toasted* see Cook's Note
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh oregano leaves
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice, from 1 large lemon
• 1 clove garlic, smashed
• 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 2 cups (about 28) cherry tomatoes, halved
• 1 1/2 cups vegan parm
• freshly ground black pepper