Save to Pinterest This creamy sun-dried tomato pesto orzo is a crowd-pleaser that comes together in minutes while tasting like a true Italian comfort dish. Perfect for busy weeknights or a special weekend meal, it delivers bold, tangy-sweet flavors with a luscious texture and a generous dusting of Parmesan. Serve it hot as a main course or bring it to your next picnic as an irresistible pasta salad.
I whipped this up one night when I had unexpected company and pantry staples on hand. It now features at almost every family gathering because everyone asks for the recipe.
Ingredients
- Sun-dried tomatoes packed in oil: This ingredient creates the punchy savory base for the pesto Choose ones with a soft chewy texture and avoid anything tough or overly dry
- Extra-virgin olive oil: Essential for richness and mouthfeel Pick your best bottle here as the flavor shines through
- Grated Parmesan cheese: Adds a nutty salty note to both the pesto and the final dish For vegetarian Parmesan ensure it is animal rennet free
- Toasted pine nuts: They bring buttery crunch and depth You can toast them in a dry skillet over low heat until fragrant Watch closely as they burn quickly
- Garlic: Fresh cloves offer sharp warmth Use firm unblemished bulbs for the best flavor
- Fresh basil leaves: Fragrant and peppery Try to pick leaves that are bright green Free from black spots
- Lemon juice: Freshly squeezed is preferred This brightens the pesto and ties the flavors together
- Salt and freshly ground black pepper: Adjust for seasoning and layer in more flavor Start conservatively and taste as you go
- Orzo pasta: A quick-cooking short pasta that gets tender and creamy when simmered
- Vegetable broth or water: Use broth for a deeper flavor otherwise water works in a pinch
- Olive oil: Used to finish the orzo with extra silkiness
- Chopped fresh parsley or basil: Use for garnish Adds color and another fresh herbal note
Instructions
- Prepare the Orzo:
- Bring the vegetable broth or water to a boil in a medium saucepan. Add the orzo and cook according to the package instructions until just firm to the bite this should take around eight minutes Stir occasionally to prevent sticking When ready drain the orzo and reserve a quarter cup of the cooking liquid for the sauce
- Make the Sun-Dried Tomato Pesto:
- While the orzo is cooking combine the drained sun-dried tomatoes olive oil grated Parmesan toasted pine nuts garlic basil lemon juice and salt and black pepper in a food processor or blender Pulse and blend until mostly smooth but still rustic with tiny pieces visible Taste adjust seasoning if needed
- Mix Pesto with Orzo:
- Return the drained orzo to the empty saucepan over low heat Add the sun-dried tomato pesto and the reserved cooking liquid Stir well for about two minutes until each piece of orzo is coated and the mixture looks creamy If you want extra richness drizzle in a little more olive oil or another spoonful of Parmesan cheese
- Adjust Seasoning:
- Taste the orzo and adjust the salt and pepper Once balanced and luscious turn off the heat
- Serve and Garnish:
- Pile the orzo into a serving bowl Scatter over chopped parsley or basil and shower with more grated Parmesan Serve warm or at room temperature
Save to Pinterest I absolutely love the bright pop of flavor sun-dried tomatoes give to this recipe It always reminds me of making pesto as a child on my grandmother’s kitchen counter She insisted we taste as we go and I still do that with every batch
Storage Tips
Once cool store leftover pesto orzo in an airtight container in the fridge It stays fresh up to three days If serving cold as a salad stir in a splash of olive oil to refresh the texture If you are reheating do it gently on low with a tiny bit of broth to keep it creamy
Ingredient Substitutions
If pine nuts are hard to find try walnuts or toasted almonds for a slightly different but equally delicious crunch For a vegan dish swap Parmesan with a spoonful of nutritional yeast Orzo can be replaced with short-grain rice or gluten free pasta to suit dietary needs
Serving Suggestions
This works as a hearty side with grilled vegetables or a light salad It makes a stellar main topped with sautéed mushrooms or cooked beans I love to add roasted peppers for an extra burst of flavor and color It travels well so it is perfect for picnics and potlucks
Cultural Notes
Orzo is a staple in Italian kitchens and often appears in soups and salads Sun-dried tomato pesto is a twist on classic Genovese pesto but with sun-soaked southern Italian flair The lemon and basil combo is essential for balancing richness with freshness
Seasonal Adaptations
Top with roasted zucchini or eggplant for a summer take Add wilted spinach or kale for a hit of greens in colder months Use arugula instead of basil in springtime for peppery depth
Success Stories
Friends who thought they could not cook on short notice were surprised how effortless this felt Everyone raves about the creamy consistency and the punch of sun-dried tomato flavor It is the most requested dish at my holiday table
Freezer Meal Conversion
You can freeze the prepared pesto alone in a sealed jar for up to one month Thaw it in the fridge and mix with hot orzo right before serving Freezing the finished orzo is not as successful because the pasta may become mushy
Save to Pinterest This orzo delivers creamy comfort every time Easily customized so every cook can make it their own.
Common Recipe Questions
- → Can I make this gluten-free?
Yes, simply use gluten-free orzo to suit dietary needs. The flavor and texture remain delicious.
- → What can I use instead of pine nuts?
Walnuts or almonds work well and add their own nutty depth to the pesto blend.
- → Is there a vegan option?
Swap Parmesan for nutritional yeast to create a vegan-friendly version without sacrificing flavor.
- → Can I add protein?
Grilled chicken, shrimp, or roasted vegetables can be included for extra heartiness.
- → Is this served warm or cold?
It's excellent served both warm and at room temperature, making it ideal for gatherings.