I know I’m not the only one who can’t get enough of Mediterranean-inspired cooking. The flavors are fresh and comforting, and there’s an easeful elegance that makes it equally perfect for weeknight meals or leisurely dinner parties. As we crave simple meals during the hustle of this busy season, this lemon pesto orzo is a perfect recipe to romanticize your time in the kitche.
Tieghan Gerard, cookbook author and creator of Half Baked Harvest, shared the effortless lemon pesto orzo recipe from her brand new book, Quick & Cozy. It’s a true reflection of bold flavors, minus the complicated recipe.
“When I started making this orzo dish a few summers ago, it was a variation of my mom’s ‘souper’ rice,” says Gerard. “My version is a bit more elevated, and, it’s definitely WAY more delicious. (Sorry, Mom!)”
This lemon pesto orzo recipe fits seamlessly into the category of healthy comfort food, offering a refreshing alternative to traditional pasta dishes and capturing the essence of a way of cooking that so many foodies are leaning into. Whether you’re prepping for your weeknight dinner or as a show-stopping side at your holiday table, this recipe delivers all the flavor with minimal fuss.
Reprinted from Half Baked Harvest Quick & Cozy, Copyright 2024 by Tieghan Gerard. Photographs copyright
2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.
Lemon Pesto Orzo with Honey Toasted Walnuts & Kale
Description
This is a great recipe to make when your spring and summer garden or farmers’ market is bursting with kale and basil.
Ingredients
For the Buttery Walnuts
- 1 cup raw walnuts, chopped.
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon light brown sugar
- 1/2 teaspoon cayenne pepper
- fine pink Himalayan salt
- 3 tablespoons salted butter, sliced
For the Orzo
- 3 tablespoons salted butter
- 1 garlic clove, chopped
- 1 tablespoon lemon zest
- freshly ground black pepper
- 1 pound orzo
- 4 cups low-sodium vegetable broth, plus more as needed
- 1 bunch kale, stemmed and torn
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil pesto
- torn fresh basil for serving
Instructions
- Make the walnuts. Pre heat the oven to 400°F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the walnuts, rosemary, brown sugar, cayenne, and a pinch of salt. Spread in an even layer and scatter the butter over them. Bake until the butter melts, about 3 minutes, then toss to coat. Bake, watching closely and stirring once or twice, until the nuts are toasted and the sugar has melted, about 4 to 5 minutes more.
- Meanwhile, make the orzo. Melt the butter in a large Dutch oven over medium heat. Add the garlic and lemon zest, and season with pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the orzo and cook, stirring several times, until the orzo is well coated with butter and lightly toasted, about 2 minutes. Add the broth, then increase the heat to high and bring to a boil. Reduce the heat to low and simmer, stirring often, until the orzo is al dente, about 10 to 12 minutes. If the broth has been absorbed and the orzo isn’t done, add more broth (or use water) and continue cooking and stirring until done.
- Stir in the kale and Parmesan and cook until warmed through, about 2 minutes. As the orzo thickens, add more broth or water as needed to thin; it should have a creamy consistency. Remove the pot from the heat and gently swirl the pesto into the orzo, stopping short of fully mixing it.
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To serve, divide the orzo among bowls and top with the buttery walnuts and fresh basil.
