One-Pot Pesto Orzo

1. Prep

Gather all your ingredients ensuring the basil leaves are thoroughly washed and dried. Measure your chicken stock and have it ready to go. Mince the garlic clove and set aside. Toast the pine nuts in a dry skillet over medium heat until golden, then allow them to cool before use.

2. Make Pesto

In the base of a food processor, combine the basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, and Pecorino Romano cheese. Pulse until finely chopped. While the processor is running, slowly stream in the olive oil until the mixture is well blended and reaches a saucy consistency. Season with salt and pepper to taste.

3. Add Orzo

In a medium-sized pot over medium heat, add the dry orzo and toast it lightly, stirring frequently, for about 2-3 minutes or until it is slightly golden and nutty in aroma. This toasting step adds depth to the orzo’s flavor.

4. Add Cooking Liquid

Pour the chicken stock into the pot with the orzo. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook, occasionally stirring, until the orzo is tender and the liquid has mostly absorbed, about 10-12 minutes. If the liquid is absorbing too quickly, you can add a little more stock or water to prevent the orzo from drying out.

5. Finishing Ingredients

Once the orzo is cooked and the stock has been absorbed to a creamy consistency, turn off the heat. Stir in half of the freshly made pesto until well combined and the sauce emulsifies, adding a silky finish to the orzo.

6. To Serve

Taste the orzo and adjust seasoning with salt and pepper if needed. Divide the orzo between two bowls, and if desired, garnish with a spoonful of the remaining pesto, a sprinkle of microplaned cheese, and a few basil leaves for a fresh touch.