Fresh Summer Pesto Orzo with Cherry Tomatoes
A vibrant summer dish featuring fresh basil pesto and juicy cherry tomatoes, perfect for any occasion.
Equipment
- 1 Large pot for cooking orzo
- 1 food processor for making pesto
- 1 Large mixing bowl
Ingredients
For the Orzo
- 2 cups orzo pasta
- 1 pint cherry tomatoes halved
For the Pesto
- 1 cup fresh basil leaves packed
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside.
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the motor running, slowly add olive oil until the mixture is smooth. Season with salt and pepper.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, and pesto. Toss until the orzo is evenly coated with pesto.
Serving
- Transfer the pesto orzo to a serving dish and serve immediately. Garnish with additional basil leaves and Parmesan, if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Refresh with a drizzle of olive oil before serving.
Notes
Pro Tips: Toast the pine nuts before blending for enhanced flavor. Ingredient Substitutions: Swap pine nuts for walnuts or almonds. How to Serve: Serve chilled or at room temperature, perfect for summer picnics. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the pesto in advance and store separately until ready to use.