Save to Pinterest Spinach Pesto Orzo is my go-to dish when I want something green and creamy in under half an hour. It is light yet satisfying and always earns enthusiastic requests at picnics or as a fresh main for a busy weeknight.
I first whipped this up on a spring evening with random greens from the fridge and was floored by how much flavor you get from a handful of spinach. Since then I have served it for family birthdays and quick lunches alike and it never disappoints.
Ingredients
- Orzo pasta: This rice shaped pasta cooks quickly and soaks up pesto beautifully Choose a brand with a short cook time and good texture
- Fresh baby spinach: The star green gives bright color and loads of nutrients Tender leaves blend down smoothly and are less bitter than mature spinach
- Fresh basil leaves: Classic pesto flavor comes from sweet earthy basil Pick vibrant bunches with no black spots
- Grated Parmesan cheese: Adds salty nuttiness Opt for real Parmigiano Reggiano for best flavor
- Toasted pine nuts or walnuts: These provide irresistible richness Toast just until golden for full flavor
- Garlic: Two cloves add essential aromatic punch Use firm fresh cloves for the least bitterness
- Extra virgin olive oil: Makes everything lush and creamy Use a flavorful brand you like on salads
- Lemon juice: The acidity lifts the pesto and keeps it bright
- Salt and black pepper: Balance all the flavors Freshly cracked pepper is best at the end
- Optional extra Parmesan and pepper: to finish because more cheese is always welcome
Instructions
- Cook the Orzo:
- Bring a large pot of well salted water to a boil Add orzo and stir gently so it does not stick Cook according to package directions stirring now and then Taste a single piece when the minimum time is up You want it tender but still with a little bite Drain right away and save about a quarter cup of the pasta water This will help the sauce later
- Make Spinach Pesto:
- While the pasta goes grab your food processor Add spinach basil Parmesan pine nuts garlic lemon juice salt and pepper Pulse a few times to break everything down Now with the motor running drizzle in olive oil very slowly Stop and scrape the sides to catch any larger pieces Blend again until you get a green creamy paste Tasting is key Add a splash more lemon or salt to taste
- Toss and Cream:
- Transfer warm orzo to a big mixing bowl Spoon all the pesto right in Drizzle a little reserved pasta water and toss gently with a wide spoon The starch from the pasta water is magic for creaminess Keep stirring adding water as needed until every grain is glossy green
- Taste and Adjust:
- Before serving taste a big bite If you want more punch add a little more salt or lemon A final shower of pepper wakes everything up
- Serve and Finish:
- Spoon into bowls or onto a platter Top with a handful of grated Parmesan and another grind of fresh black pepper Serve warm or at room temp
Save to Pinterest The olive oil in the pesto brings everything together and makes each bite silky with a subtle peppery bite I have always loved watching my niece sprinkle her own parmesan on top because it tells me kids and adults both really adore this dish My favorite part is seeing the orzo grab onto every speck of green sauce
Storage Made Simple
Store any leftovers in a well sealed container in the fridge for up to three days For best texture let it come up to room temperature or give it a gentle zap in the microwave If the sauce thickens stir in a drizzle of olive oil or splash of water to refresh
Ingredient Swaps and Add Ins
If you do not have pine nuts walnuts work just as well Almonds or even sunflower seeds are perfect for allergies For a vegan version simply sub nutritional yeast for Parmesan To bulk this up add roasted veggies or even grilled chicken for more protein
How to Serve
Spinach pesto orzo shines hot but also tastes wonderful at room temperature Pack it up for your next picnic or toss with halved cherry tomatoes Make it a complete meal with a crisp side salad and a squeeze of lemon Bright flavors make it feel special for potlucks too
Save to Pinterest Fresh, vibrant, and versatile you'll keep coming back to this pesto orzo for easy lunches and memorable gatherings. Enjoy your green comfort in every bite.
Common Recipe Questions
- → Can I use walnuts instead of pine nuts?
Yes, walnuts are a great substitute for pine nuts in the pesto, adding a rich, nutty flavor.
- → How can I make this dish gluten-free?
Use gluten-free orzo or a similar gluten-free pasta to accommodate dietary needs.
- → Is there a vegan alternative for Parmesan?
Nutritional yeast works well to mimic the savory, cheesy flavor in the pesto.
- → Can the dish be served cold?
Absolutely, it tastes delicious both warm and at room temperature, making it ideal for meal prep.
- → What proteins pair well with this dish?
Grilled chicken, roasted vegetables, or chickpeas easily complement the flavors of spinach pesto orzo.
- → How do I adjust the sauce consistency?
Add reserved pasta water slowly until the sauce reaches a creamy texture as desired.