Description
A delicious and easy recipe for Sun Dried Tomato Orzo Pesto that combines the flavors of sun dried tomatoes and fresh pesto.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup sun dried tomatoes, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a food processor, combine sun dried tomatoes, basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth.
- Season with salt and pepper to taste.
- Toss the cooked orzo with the pesto until well coated.
- Serve warm or at room temperature.
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Notes
- For a vegan version, omit the Parmesan cheese or use a vegan substitute.
- This dish can be served as a main course or a side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: pasta
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg