Creamy Pesto Orzo
by: claire cary
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.
Equipment
Ingredients
Orzo
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 8 ounces gluten free orzo I like Jovial
- 2 ½ cups chicken bone broth see notes
Pesto
Instructions
- 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!
Notes
For a vegetarian version, swap the bone broth for veggie broth. For vegan, swap the parmesan for a dairy free parmesan.
Serving: 1cup / Calories: 531kcal / Carbohydrates: 46g / Protein: 17g / Fat: 32g / Saturated Fat: 5g / Polyunsaturated Fat: 7g / Monounsaturated Fat: 17g / Cholesterol: 7mg / Sodium: 541mg / Potassium: 304mg / Fiber: 3g / Sugar: 2g / Vitamin A: 1621IU / Vitamin C: 7mg / Calcium: 105mg / Iron: 2mg
