If you love Mediterranean-inspired cuisine, you're in for a treat. This lemon pesto orzo recipe is fresh, comforting, and perfect for both casual dinners and special occasions. It’s designed to make your time in the kitchen enjoyable without the stress.

Cookbook author Tieghan Gerard shared this simple yet delicious lemon pesto orzo from her new book, Quick & Cozy. This dish bursts with vibrant flavors and is easy to prepare.

“I created this orzo dish a few summers ago, inspired by my mom’s ‘souper’ rice,” says Gerard. “My take is more refined and, honestly, WAY tastier. (Sorry, Mom!)”

Lemon Pesto OrzoLemon pesto orzo recipe

This lemon pesto orzo fits right into the healthy comfort food category, providing a fresh alternative to standard pasta. It's perfect whether you're whipping up a weeknight dish or serving as a standout side at a holiday gathering, delivering rich flavors without the fuss.

Half Baked Harvest Quick & Cozy by Tieghan Gerard

$23.09 at Target

Reprinted from Quick & Cozy, Copyright ©?2024 by Tieghan Gerard. Photographs copyright ©?2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.

Description

This recipe shines when your garden or farmer's market is overflowing with kale and basil.

Ingredients

For the Buttery Walnuts

  • 1 cup chopped raw walnuts
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon cayenne pepper
  • fine pink Himalayan salt
  • 3 tablespoons sliced salted butter

For the Orzo

  • 3 tablespoons salted butter
  • 1 chopped garlic clove
  • 1 tablespoon lemon zest
  • freshly ground black pepper
  • 1 pound orzo
  • 4 cups low-sodium vegetable broth, plus more as needed
  • 1 bunch kale, stemmed and torn
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil pesto
  • torn fresh basil for serving

Instructions

  1. Prepare the walnuts. Preheat the oven to 400°F and line a baking sheet with parchment.
  2. Toss the walnuts, rosemary, brown sugar, cayenne, and a pinch of salt on the baking sheet. Spread them evenly and scatter the butter on top. Bake until the butter melts, about 3 minutes. Toss to coat and bake for another 4 to 5 minutes until toasted and the sugar melts.
  3. To make the orzo, melt butter in a large Dutch oven over medium heat. Add garlic and lemon zest, seasoning with pepper. Cook until fragrant, about 1 minute. Stir in orzo, cooking until coated with butter and lightly toasted, roughly 2 minutes. Add broth, increase heat to high, and bring to a boil. Lower heat and simmer, stirring often, until orzo is al dente, about 10 to 12 minutes. If absorbed, add more broth or water as necessary.
  4. Add kale and Parmesan, cooking until warmed through, about 2 minutes. If the mixture thickens, add more liquid to achieve a creamy consistency. Remove from heat and gently swirl in the pesto, mixing just enough to incorporate.
  5. Serve the orzo in bowls topped with buttery walnuts and fresh basil.

Comments (1)

  1. Jela says: July 24, 2025 at 3:58 pm

    I made this recipe while preparing homemade pesto. The orzo turns out so creamy with this method. I should have steamed my kale longer, but I love everything about this dish.

    ★★★★★

    Reply