Creamy Pesto Orzo

This pesto orzo is a creamy and flavorful gluten free dish that is ready to eat in about 30 minutes! It’s packed with veggies, high in protein and delicious topped with my air fryer parmesan chicken cutlets.

Pesto orzo has been on repeat this week for dinner! It’s a creamy, flavorful recipe that has some sneaky veggies right in the sauce. Made with pantry staple ingredients and even vegan friendly. I’ve been obsessed with orzo lately, it’s such a quick and easy pasta and pairs well with so many different things!

For this recipe, we’ll cook the orzo more like risotto by cooking it right in the broth, then serving with the sauce. It’s so rich and creamy this way and has so much extra flavor from the broth. If you love this recipe, try my gluten free alfredo pasta next!

Notes before we start cooking!

• If you prefer, you can cook the orzo just like normal pasta instead of cooking in the bone broth. I love the bone broth since it adds a lot of flavor and protein- but cooking in water and then draining/rinsing is another great option! Just cook until al dente, then mix with the pesto.
• Instead of using spinach in the pesto sauce, you can use arugula for a different flavor profile or even a mix of both. Be sure to use fresh and not frozen here
• I used a brown rice orzo by Jovial. If you use a different brand, keep in mind the cook time and amount of liquid needed may vary a bit.

How to make pesto orzo

Heat a medium skillet over medium heat and add the butter. Once melted, add in the garlic and saute for 1-2 minutes or until golden brown.

Add in the orzo and bone broth and bring to a low boil. Once boiling, reduce the heat to low and let simmer until the pasta is cooked through, stirring occasionally to prevent sticking.

Meanwhile, add all ingredients for the pesto to a blender or food processor. Process until smooth. Taste and adjust flavors as desired. Keep in mind the orzo will be salty from the bone broth, so avoid adding too much salt until we combine everything.

Once the orzo is cooked, stir in the pesto sauce until combined. Let the flavors blend for a few minutes, then serve. I like to top with extra parmesan and red pepper flakes. Enjoy and try my broccoli pesto pasta next!

Serving suggestions

My favorite way to enjoy this gluten free pesto orzo is with my crispy parmesan chicken cutlets on top. They’re so easy to make and the crunchy breading pairs really well with the creaminess from the orzo. Some other ideas include:

• With fresh or thawed peas mixed in.
• Lemon pepper tofu on the side or on top.
• Sauteed asparagus or fresh arugula mixed in.
• Lemon pepper salmon on top.
• With a pile of freshly grated parmesan cheese!

How to store

This gluten free pesto orzo will store well in the fridge for 3-5 days. Just let it cool completely, then transfer to an air tight container. Reheat in the microwave or on the stove until warm.

You can also freeze it! Again, let it cool, then transfer to smaller containers (it makes it easier to reheat when in small batches) and freeze for up to 1 month.

Let thaw in the fridge, then reheat on the stove with a splash of broth to help make it creamy. Keep in mind gluten free pasta falls apart a bit when it reheats, so this may happen but since orzo is small it won’t be as noticeable!

More 30 minute dinners!

• Salmon Piccata
• Protein Mac & Cheese
• Beef Teriyaki Bowls
• Baked Pesto Salmon

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