Orzo Pesto Salad
Every spring/summer I always plant lots of basil as we go through so much of it. This year my plants are doing so well that I (almost) have more basil then I know what to do with. all in all, not a bad problem to have.
This week I made a big batch of pesto and used some to add a huge burst of flavour to this very quick and easy Orzo Pesto Salad.
You can make this orzo salad with a good store-bought pesto, but it really is worth the extra effort to make home made.
Homemade pesto is a delicious way to take advantage of basil when it is at it’s peak. It’s wonderfully versatile; Use it as a pasta or pizza sauce, or thin it out with a little more olive oil to drizzle over steak, chicken, fish. Add a little vinegar, and you have a delicious salad dressing.
This Orzo Pesto Salad is delicious served at room temperature, or slightly chilled. It’s a great side dish that goes with pretty much anything and makes a great addition to a selection of salads at a buffet, or potluck.
My favorite way to serve this is with some grilled shrimp that I toss with a bit of the pesto before serving alongside the salad.
Make Ahead
Whenever I make pesto I always make extra. It’s a great item to have on hand for a quick week night pasta or as a flavour boost for homemade soups and stocks.
To store: Pesto oxidizes, or turns brown when exposed to the air, quickly! To avoid, cover your pesto with a film of plastic wrap set directly on top of the sauce, then refrigerate in an airtight container for up to three days. Pesto also freezes beautifully and can be stored in the freezer for up to 3 months.
Pesto Variations
Basil pesto made with pine nuts is of course the classic, but you can make all kinds of variations.
Try switching out the basil for fennel fronds, kale, arugula, or spinach. I’ve even made it with nasturtium leaves which have a really nice pepperiness to the.
You can also switch out the pine nuts for a different nut. Two of my favorite ones to use are walnuts and pistachios.
Ingredients
Homemade Pesto
- 500 ml fresh basil leaves
- 100 ml extra-virgin olive oil
- 50 ml pine nuts
- 1 clove garlic minced
- 50 ml freshly grated Parmesan
- coarse kosher salt to taste
Orzo Pesto Salad
- 250 ml dried orzo pasta
- 375 ml vegetable stock or water
- ½ lemon, juice and zest
- 1 quantity of home-made pesto (about 175 ml if using store-bought)
- Salt to taste
- fresh basil leaves and shaved parmesan for garnish
Instructions
- Place the pine nuts, and garlic in a blender, or food processor with the blade attachment, and pulse until finely chopped.Add the basil, with the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green.Pour into a bowl and add the grated parmesan cheese. Stir to combine, add salt to taste. Set aside while you cook the orzoNote: the pesto can be made ahead of time and stored covered with a film of plastic wrap set directly on top of the sauce, then refrigerated in an airtight container for up to three days.
- In a medium saucepan, bring the water or stock to a boil. Add the orzo and cook until al dente, about 5 minutes
- Drain, and place into a serving bowl. Add the homemade pesto (about 175 ml), the lemon juice and zest, and season with salt to taste.
- Serve at room temperature, or slightly chilled. garnished with fresh basil leaves and shavings of parmesan.