Orzo With Lemon-Zest Pesto
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups lightly packed basil leaves
- 3tablespoons lemon zest
- 3tablespoons extra-virgin olive oil
- 3tablespoons pine nuts
- 1clove garlic
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1pound orzo or other small pasta
- Freshly grated Parmesan cheese
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Preparation
- Step 1
In the bowl of a food processor, combine the basil, lemon zest, olive oil, pine nuts, garlic, salt and pepper. Process until the mixture forms a fairly smooth paste. Cover and refrigerate.
- Step 2
Bring a large pot two-thirds full of salted water to a boil and add the orzo. Cook according to package directions. Drain the orzo and place it in a large serving bowl. Immediately add the basil paste and toss until the noodles are well coated. Toss with Parmesan cheese to taste and serve immediately with more Parmesan on the side.
Private Notes
Comments
Have been making this for years. In a pinch it can be done with pre-made pesto (preferably the one from The Silver Palate Good Times Cookbook), plenty of lemon zest, and any small pasta. Served cold, it is always a good add at a picnic.
Spectacular. I threw in a few broccoli florets for color. Peas or zucchini well diced and lightly cooked would also be good
Easy to prepare, great taste.
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