Genoa Orzo with Pesto
Perfectly blending the bright, fresh flavors of basil pesto with tender orzo pasta, Genoa Orzo with Pesto is a celebration of Mediterranean simplicity and elegance. This quick and easy recipe features a homemade pesto made from fragrant basil, nutty pine nuts, creamy Parmesan, zesty lemon juice, and a drizzle of high-quality olive oil for a silky finish. Tossed with al dente orzo, this dish is elevated even further with optional bursts of sweetness from cherry tomatoes and a sprinkle of Parmesan shavings for garnish. Ready in just 25 minutes, it’s the perfect side dish or light main course, served warm or at room temperature. Whether for a casual lunch or a dinner party, this flavorful Italian-inspired recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 Garlic cloves
- 0.33 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cherry tomatoes (optional, for garnish)
- 2 tablespoons Parmesan shavings (optional, for garnish)
Instructions
Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (typically 8-10 minutes) until al dente. Drain and set aside.
While the orzo is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
Pulse the ingredients in the food processor until coarsely chopped. Slowly drizzle in the olive oil while the processor is running until the mixture reaches a smooth consistency.
Add the lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasoning if needed.
Once the orzo is cooked and drained, transfer it to a large mixing bowl. While the orzo is still warm, add the pesto and toss until the pasta is thoroughly coated.
If adding cherry tomatoes, slice them in half and fold them gently into the pasta for a burst of color and flavor.
Serve the Genoa orzo warm or at room temperature. Optionally, garnish with Parmesan shavings before serving. Enjoy!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 8.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
