Description
A delicious garlic pesto orzo dish, perfect for a quick meal.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 8 ounces gluten free orzo (I like Jovial)
- 2 1/2 cups chicken bone broth (see notes)
- 2 cups fresh spinach
- 1 packed cup fresh basil
- 1/3 cup pine nuts
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan cheese
Instructions
- Heat a medium skillet over medium heat and add the butter. Once melted, add in the garlic and saute for 1-2 minutes or until golden brown.
- Add in the orzo and bone broth and bring to a low boil. Once boiling, reduce the heat to low and let simmer until the pasta is cooked through, stirring occasionally to prevent sticking.
- Meanwhile, add all ingredients for the pesto to a blender or food processor. Process until smooth. Taste and adjust flavors as desired. Keep in mind the orzo will be salty from the bone broth, so avoid adding too much salt until we combine everything.
- Once the orzo is cooked, stir in the pesto sauce until combined. Let the flavors blend for a few minutes, then serve. I like to top with extra parmesan and red pepper flakes. Enjoy!
Notes
- The orzo will be salty from the bone broth, so adjust salt accordingly when preparing the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg