Orzo Pestonade
Elevate your pasta night with the vibrant and herbaceous flair of Orzo Pestonade, a quick and easy dish that’s bursting with garden-fresh flavor. This recipe showcases perfectly al dente orzo pasta coated in a luscious, homemade blend of basil, parsley, toasted pine nuts, Parmesan cheese, and a hint of zesty lemon juice. The silky pestonade sauce is effortlessly achieved in a food processor, making it a breeze to prepare in minutes. Juicy halved cherry tomatoes and optional baby spinach add pops of color and nutrition, creating a visually stunning dish that’s as wholesome as it is delicious. Ready in just 20 minutes, this versatile dish can be served warm or at room temperature, making it perfect for weeknight dinners, potlucks, or outdoor picnics. Garnish with extra Parmesan or fresh herbs for an elegant finishing touch! Keywords: Orzo Pestonade, quick pasta recipe, homemade pesto, easy dinners, basil pasta recipe
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 3 tablespoons toasted pine nuts
- 1 cup grated Parmesan cheese
- 2 whole garlic cloves
- 2 tablespoons lemon juice
- 0.5 cup olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach (optional)
- 4 cups water for boiling
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add 1 teaspoon of kosher salt to the water.
Cook the orzo pasta in the boiling water according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
While the orzo is cooking, prepare the pestonade. In a food processor, combine the basil leaves, parsley leaves, toasted pine nuts, Parmesan cheese, garlic cloves, lemon juice, kosher salt, and black pepper.
Pulse the ingredients in the food processor until coarsely combined. Then, with the processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy consistency.
In a large mixing bowl, combine the cooked orzo with the pestonade. Toss until the orzo is evenly coated with the sauce.
Gently fold in the halved cherry tomatoes and baby spinach (if using).
Adjust seasoning with additional salt and pepper, if needed.
Serve warm or at room temperature. Optionally, garnish with additional Parmesan cheese or fresh basil leaves before serving.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.5 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1381 mg | 106% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2350 mg | 50% | |
*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.
