Description
This vibrant and flavorful Pesto Orzo is a perfect one-pan, 30-minute meal that combines tender orzo pasta with a rich homemade pesto sauce. It’s an easy, quick, and satisfying dish ideal for busy weeknights, offering a fresh taste of basil, garlic, pine nuts, and Parmesan cheese all in a creamy, vibrant blend.
Ingredients
For the Pesto
- 2 cups fresh basil leaves
- 1/3 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
For the Orzo
- 1 cup orzo pasta
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Cherry tomatoes (optional), halved
- Fresh basil leaves (optional), for garnish
Instructions
- Prepare the Pesto: Combine fresh basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan in a food processor. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture turns into a smooth, creamy sauce. Season with salt and black pepper to taste.
- Cook the Orzo: In a large skillet or deep pan, heat one tablespoon of olive oil over medium heat. Add the dry orzo and toast it for 2-3 minutes, stirring frequently to prevent burning. Pour in the vegetable broth and bring it to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes or until the orzo has absorbed all the liquid and is tender.
- Combine Pesto and Orzo: Remove the skillet from heat. Stir in the prepared pesto sauce until the orzo is fully coated and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Add Optional Ingredients: If using, fold in halved cherry tomatoes for a burst of freshness and color. Garnish with additional fresh basil leaves before serving.
- Serve Warm: Serve the pesto orzo warm, as a main dish or as a side. It pairs beautifully with grilled chicken, fish, or roasted vegetables.
Notes
- To toast pine nuts, place them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
- You can substitute pine nuts with walnuts or almonds if desired.
- For a dairy-free version, omit Parmesan cheese or substitute with nutritional yeast.
- Use vegetable broth for a more flavorful orzo, but water works fine in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
