Description
This Creamy Pesto Orzo recipe combines tender gluten-free orzo pasta simmered in flavorful chicken bone broth with a vibrant homemade pesto made from fresh basil, spinach, pine nuts, and parmesan cheese. It’s a quick, comforting dish ready in 30 minutes, perfect for a wholesome weeknight meal with a creamy texture and rich, herby flavors.
Ingredients
For the Orzo
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 8 ounces gluten free orzo (such as Jovial)
- 2 1/2 cups chicken bone broth
- 2 cups fresh spinach
For the Pesto
- 1 packed cup fresh basil
- 1/3 cup pine nuts
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Sauté the garlic: Heat a medium skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until it becomes golden brown and fragrant, taking care not to burn it.
- Cook the orzo: Add the gluten-free orzo to the skillet along with the chicken bone broth. Bring the mixture to a low boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent the orzo from sticking, cooking until the pasta is tender and the liquid is mostly absorbed, about 10-15 minutes.
- Prepare the pesto: While the orzo is cooking, combine the fresh basil, pine nuts, olive oil, lemon juice, salt, black pepper, parmesan cheese, and fresh spinach in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, remembering the orzo will already have some saltiness from the bone broth.
- Combine and serve: Once the orzo is cooked and creamy, stir in the freshly made pesto until well combined. Serve immediately while warm, enjoying the rich and herbaceous flavors.
Notes
- Using chicken bone broth adds a deep, rich flavor and extra nutrients compared to regular broth, but vegetable broth can be substituted for a vegetarian version.
- Stir the orzo frequently while simmering to prevent sticking and ensure even cooking.
- If the orzo absorbs too much liquid before cooking through, add additional broth or water as needed to achieve a creamy consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen.
- Feel free to substitute pine nuts with walnuts or almonds if preferred.
