Description
This is a great recipe to make when your spring and summer garden or farmers’ market is bursting with kale and basil.
Ingredients
Units
Scale
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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