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.
Real Life of an MSW 
Wow looks awesome and what a great idea. Thanks so much for this share.
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Thank you, and I figure we can all use a few quick dinner ideas 😉
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Yes absolutely. Welcome.
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Delicious!! 🙂
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It really was 🙂 Thank you for reading.
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I like to toast pine nuts, looks yummy
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I often do toast them, but this meal was a beautiful domino effect so I just went with the flow…
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Pesto is from Genova and I was born in Genova, What about Parmigiano instead of parmesan?
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I did use Parmigiano-Reggiano you may notice that by looking closely at the photos, but the American in me always calls in parmesan although they are not exactly the same. I do apologize.
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Very good choise indeed! Thank you! (My father was born where Parmigiano is produced, and I love it)
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