Easy Pesto Orzo offers a vibrant and flavorful twist on the classic pasta dish. This recipe takes just minutes to prepare, making it a perfect side for busy weeknights. Orzo, a small rice-shaped pasta, cooks quickly and absorbs the bright flavors of pesto beautifully.
Orzo is a popular choice for festive meals like Hanukkah or Shabbat, adding a touch of elegance to roasted chicken, turkey, or beef brisket.
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Why You'll Love This Recipe
Pesto, a vibrant sauce made with fresh basil, garlic, olive oil, and pine nuts, adds a burst of freshness and complexity to this simple dish. This recipe offers a basic framework, but feel free to experiment with different pesto varieties or add other ingredients for a personalized touch.
- Quick and Easy: Comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavorful and Versatile: The combination of creamy pesto and al dente orzo creates a satisfying side dish that complements a variety of proteins and vegetables.
- Budget-Friendly: Uses pantry staples and readily available ingredients.
Ingredients You'll Need
You'll need orzo pasta, olive oil, salt, pepper, and store-bought pesto. For a more vibrant dish, consider adding cherry tomatoes, crumbled feta cheese, or toasted pine nuts.
- Orzo pasta
- Olive oil
- Pesto, store bought or homemade (see our Thai Basil Pesto recipe for how).
- Onion, minced
- Garlic, minced
- Water (or vegetable broth).
- Salt (to taste).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Orzo With Pesto
Instead of boiling like the directions on the orzo box, you'll be lightly toasting, then steaming with just enough water to bring the orzo to an 'al dente' texture. Normally, the water to orzo ratio is 2 cups water for each 1 cup of orzo.
I've adjusted the water to account for the moisture in the onion and pesto sauce, so that you still get perfectly al dente orzo with pesto!
Lightly Toast The Orzo Pasta
- Add the olive oil to a deep covered skillet or 3 quart Dutch oven. Bring to a medium high heat and add the orzo, stirring frequently for 2 - 3 minutes to lightly brown the orzo.
Add Pesto and Water (or Broth)
- Reduce heat to medium low and add the chopped onion and minced garlic. Stir until fragrant and softened.
- Add the add the salt, pesto sauce, and the water (or broth). Stir until combined. Bring pot to a boil, then reduce to low. Cover and let sit for 20 minutes.
Fluff and Serve
- Remove lid, season to taste with salt and black pepper. Fluff and transfer to a serving dish, garnishing with a few fresh basil leaves.
Note: If there is any excess water, just let the orzo sit in the pot covered on the counter for a few additional minutes.
Serving Suggestions
Serve Easy Pesto Orzo as a side dish for grilled chicken, fish, roasted vegetables, or a simple protein like scrambled eggs. Serve Easy Pesto Orzo as a side dish for grilled chicken, fish, roasted vegetables, or a simple protein like scrambled eggs.
Related Recipes
- Dutch Oven Roasted Chicken
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- Ninja Foodi Whole Chicken
- Roasted Brussel Sprouts and Carrots
- Blueberry Kale Crunch Salad
Substitutions and Variations
Here are a few delicious variations or substitutions when making this orzo with pesto recipe.
- Experiment with different types of pesto, such as sun-dried tomato pesto, roasted red pepper pesto, or even a vegan pesto made with nuts and herbs.
- Toss with feta cheese and chopped vegetables like sun-dried tomatoes, or steamed broccoli for an extra dose of color, flavor, and nutrients.
- Chill and make into a salad with small Mozzarella balls and cherry tomato halves.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this pesto orzo recipe.
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Storage and Reheating
- Leftover Easy Pesto Orzo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan over low heat, adding a splash of water or broth to prevent drying out, or microwave for a minute or two.
- While technically freezable, freezing can alter the texture.
Tips for Success
Here are a few tips for making this orzo recipe:
- For the best texture, cook the orzo according to package instructions for al dente. Overcooked orzo will become mushy.
- For an extra burst of flavor, use fresh basil leaves to garnish the finished dish.
- For the freshest flavor, use high-quality pesto, preferably homemade.
Frequently Asked Questions
Yes, you can substitute other small pasta shapes like ditalini or couscous for the orzo in this recipe. However, the cooking time may vary, so be sure to adjust accordingly.
As long as you use water or vegetable broth, this orzo side dish is vegetarian and Pareve.
That depends on how it is cooked. If it's boiled like other pasta, anticipate 8 to 10 minutes. If it's let to sit in a covered pot on reduced heat, calculate 20 minutes, just like when you steam rice.
More Delish Ideas
Orzo with Pesto
Equipment
Ingredients
- 1⅓ Orzo pasta 8 oz package
- 2 tablespoon Olive oil
- ¼ cup Onion minced
- 2 cloves Garlic minced
- 1 teaspoon Salt
- 3 ounce Pesto store bought or homemade
- 2¼ cup Water or vegetable broth
- Fresh basil leaves for garnish (optional)
Instructions
- Add the olive oil to a deep covered skillet or 3 quart Dutch oven. Bring to a medium high heat and add the orzo, stirring frequently for 2 - 3 minutes to lightly brown the orzo.1⅓ Orzo pasta, 2 tablespoon Olive oil
- Reduce heat to medium low and add the chopped onion and minced garlic. Stir until fragrant and softened.¼ cup Onion, 2 cloves Garlic
- Add the add the salt, pesto sauce, and the water (or broth). Stir until combined. Bring pot to a boil, then reduce to low. Cover and let sit for 25 minutes.1 teaspoon Salt, 3 ounce Pesto, 2¼ cup Water
- Remove lid, season to taste with salt and black pepper. Fluff and transfer to a serving dish, garnishing with a few fresh basil leaves.Fresh basil leaves
Notes
- For the best texture, cook the orzo according to package instructions for al dente. Overcooked orzo will become mushy.
- For an extra burst of flavor, use fresh basil leaves to garnish the finished dish.
- For the freshest flavor, use high-quality pesto, preferably homemade.
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