Best Orzo Pestonade Recipes

MEDITERRANEAN ORZO SALAD

Steps:

• Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
• In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
• Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
• Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

ORZO PESTONADE

Steps:

• Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly. Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.
• Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.
• Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.
• Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.
• Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo. Add fresh baby spinach leaves and combine well.
• Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.