Pesto Orzo Cherry Tomatoes (Print)

Orzo with basil pesto and roasted tomatoes creates a quick, vibrant Italian meal brimming with fresh taste.

# Ingredients:

→ Pasta

01 - 10.5 ounces orzo pasta

→ Pesto

02 - 2 cups loosely packed fresh basil leaves
03 - 1 garlic clove
04 - 1/4 cup pine nuts
05 - 1/2 cup grated Parmesan cheese
06 - 1/3 cup plus 1 tablespoon extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste

→ Vegetables

08 - 2 cups cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - Salt and pepper to taste

→ For Serving

11 - Extra fresh basil leaves
12 - Additional grated Parmesan cheese
13 - Lemon zest (optional)

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Arrange them cut side up on the prepared sheet. Roast for 15 minutes until softened and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain, reserving 1/4 cup of pasta cooking water.
03 - In a food processor, combine basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the machine running, slowly add extra-virgin olive oil until a smooth sauce forms. Season to taste with salt and black pepper.
04 - In a large mixing bowl, toss hot orzo with pesto, adding reserved pasta water one tablespoon at a time until the sauce reaches a creamy consistency. Gently fold in roasted cherry tomatoes.
05 - Serve immediately, garnished with additional basil leaves, grated Parmesan cheese, and lemon zest if desired.

# Pro Tips:

01 -
  • It tastes like sunshine in a bowl, even when the weather disagrees outside.
  • This orzo fits anywhere: busy weekday lunch, picnic salad, or effortless dinner.
02 -
  • Once I rushed and overcooked the orzo—it turned mushy and lost all texture, so keep a close eye and check it early.
  • Using freshly grated Parmesan transformed my pesto from pasty to silky, so never skip that tiny extra step.
03 -
  • Toss the orzo with pesto while it’s still warm—it soaks up the flavors beautifully.
  • A few ribbons of fresh basil on top at the end look and smell divine, so don’t skip it.
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