Easy & Creamy Pesto Orzo

This quick and creamy Pesto Orzo makes the perfect weeknight side—or an easy meatless main with a handful of beans. Fast, fresh, and full of flavor!

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 220kcal

Heat olive oil in a large pot over medium high heat. When oil is hot, add the orzo. Stir to coat the orzo with the oil. Continue cooking for about four minutes to toast the orzo. Stir frequently.
1 tablespoon olive oil, 1 ½ cups orzo
Add peas, spinach and vegetable stock or water to the pan. Bring to a boil, cover with lid and reduce heat to simmer for 8-10 minutes or until the orzo is tender and water is absorbed. Add more water if necessary to cook the orzo.
½ cup peas, 2 cup spinach, 2 ½ cups vegetable stock
Stir in the pesto sauce and mix well. Taste and add salt and pepper as desired.
¼ cup pesto sauce, salt and pepper to taste
Serve up topped with diced tomatoes and basil leaves
1 tomato, fresh basil

Toast the Orzo (Trust Me). Don’t skip this step! Toasting the orzo in a bit of oil or butter before boiling adds a rich, nutty flavor and gives it a beautiful golden hue that makes the whole dish pop.
Go for Al Dente. Nobody likes mushy pasta. For that perfect bite, start checking your orzo 2–3 minutes before the package says it’s done. You want tender with just a little bite—al dente perfection.
Embrace the Liquid. Think it looks too soupy? Don’t panic. Orzo is a thirsty little pasta and will keep absorbing liquid even off the heat. That’s how you get that luxuriously creamy texture that makes Pesto Orzo so irresistible.
Chill It for a Salad Twist. Want to serve it cold? Let it cool completely in the fridge after cooking, then top with juicy cherry tomatoes and a sprinkle of fresh basil for a refreshing pesto orzo salad that’s perfect for picnics or meal prep.