parmesan pesto orzo.
August 3, 2008

I have to admit that we actually call this one “pestorzo” at our house, cause, well, it’s just more fun that way.  This is probably the easiest, and the most delicious, carb-tastic side that I make.  It goes especially well with sauteed chicken dishes.

Parmesan Pestorzo


I would . . .

You could . . .

¼ cup prepared pesto

¼ cup fresh, jarred, or “from a packet” pesto

1 cup orzo


4 tablespoons fresh grated parmesan



1.  Prepare orzo according to package directions (typically boil from 6-8 minutes) and drain.

2.  Return cooked orzo to pot.  Add 1/4 cup pesto (more or less to taste), and stir well.

3.  Plate pestozo, and top each serving with 1 tablespoon of grated parmesan.


4 1/4 cup servings

Recipe Extras

Sex It Up By:



chopped artichoke hearts, sundried tomatoes

Calling it

Meditteranean Orzo with Fresh Basil Pesto

Cooking Tip:

Although I’m typically a stickler for fresh ingredients, my favorite pesto for this dish is actually the “packet pesto” that you find with the other sauce packets at the grocery store.  I typically make it with only half of the olive oil the packet calls for, though, which cuts down on fat and calories and concentrates the pesto flavor.