Mediterranean Pesto Orzo
A vibrant Mediterranean Pesto Orzo perfect for light summer dinners, full of flavor and ideal for vegetarian meals.
Equipment
- 1 food processor
- 1 Large pot
- 1 Mixing Bowl
Ingredients
Pesto
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
Orzo and Salad
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup feta cheese crumbled
- 1 medium lemon juiced
- Salt and pepper to taste
Instructions
Preparation
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. Slowly add the olive oil and continue to process until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked orzo, pesto, sun-dried tomatoes, and feta cheese. Squeeze lemon juice over the mixture and toss well to combine. Adjust seasoning with salt and pepper if necessary.
Serving
- Transfer the Mediterranean Pesto Orzo to a serving platter and garnish with additional basil leaves or a sprinkle of Parmesan cheese if desired. Serve immediately or chill for a refreshing cold pasta salad.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a pasta salad.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best results. Toast the pine nuts for extra flavor.
Ingredient Substitutions: Swap pine nuts with walnuts or almonds. Use goat cheese instead of feta for a creamier texture.
How to Serve: Serve warm or chilled. Pairs well with a Greek salad or grilled vegetables.
Storage & Freshness: Best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: The pesto can be prepared in advance and stored in the refrigerator for up to a week.
Ingredient Substitutions: Swap pine nuts with walnuts or almonds. Use goat cheese instead of feta for a creamier texture.
How to Serve: Serve warm or chilled. Pairs well with a Greek salad or grilled vegetables.
Storage & Freshness: Best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.
Make-Ahead Tips: The pesto can be prepared in advance and stored in the refrigerator for up to a week.