I wanted to call this post “The Beautiful Domino Effect”, but one thing I learned about blogging is food posts deserve food names. Tonight’s dinner came into place as I noticed that the basil was going south. I then spotted pine nuts in the pantry (do they ever go bad?), which made me think of pesto. With another glance in the pantry I noticed orzo, and dinner was born. Bon Appétit.
- 1 C. orzo
- 2 C. chicken stock
- 2 handfuls fresh basil
- Handful pine nuts
- 3 garlic cloves
- Juice from one lemon
- HerbnFarm NW Pike Place Herbs
- Black pepper
- Olive oil
- 2 tablespoons parmesan cheese grated
Preparation: In food processor add basil, pine nuts, parmesan cheese, garlic cloves, juice of one lemon, and black pepper. Pulse while drizzling in olive oil until well combined (the pesto can be slightly chunky or totally smooth – doesn’t really matter). Bring a large sauce pan of chicken stock to a boil over medium heat. Add orzo and cook until tender, about 10 minutes. Tip the pesto over the orzo and add a bit more parmesan cheese, and HerbnFarm NW HerbnFarm NW Pike Place Herbs. Stir thoroughly, allowing both the pesto and cheese to melt.