Servings: 6 as a side dish
Calories: 286kcal
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.
Nutrition
Calories: 286kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 312mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
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