Orzo with Sun-Dried Tomato Pesto

This Orzo with Sun-Dried Tomato Pesto is full of Summer flavour and takes no time to make from scratch.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 cup sun-dried tomatoes (packed in oil, drained)
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1 1/2 cups orzo pasta
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 lemon

Instructions

1. In a food processor, combine the sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly add the olive oil until the mixture is smooth and well combined.
4. Season with salt and pepper to taste. Set aside.
5. Bring a large pot of salted water to a boil.
6. Add the orzo and cook according to the package instructions until al dente.
7. Drain the orzo and return it to the pot.
8. Add the sun-dried tomato pesto to the cooked orzo and stir well to combine.
9. Drizzle with 2 tablespoons of olive oil and mix until the orzo is evenly coated with the pesto.
10. Gently fold in the halved cherry tomatoes, sliced olives, and crumbled feta cheese.
11. Transfer the orzo to a serving bowl or individual plates, garnish with chopped fresh basil leaves and serve with lemon wedges.