Orzo al dente tossed in an arugula pesto and topped with grilled zucchini and onions. Perfect side for your next back yard barbecue. To save time and energy in a time pinch, store bought pesto may also be used to replace the pesto used here. Recipe attached produces 2 cups of pesto. Only half of the pesto will be used for this recipe. Store the remainder in the freezer for next time!
Grilled Zucchini and Pesto Orzo
Ingredients
- 5 oz Fresh Arugula
- 4 oz Pkg Fresh Basil -Remove Stems 2.7oz once stems are removed
- 1 Cup Cup Shredded Parmesan Cheese Approx. 3oz
- 1/2 Cup Pecans 2oz
- 2 Tablespoons Lemon Juice
- 3 Whole Cloves Garlic
- 1 1/3 Cup olive oil
- 3/4 Teaspoon Salt
Pasta
- 1 16 Ounce Pkg DaVinci Orzo Pasta
- 1 Cup Pesto Use Store Bought Or Use Recipe Listed Above
- 1 Medium Red Onion
- 3 Zucchini Cut Into Spears
Instructions
Pesto
- In a blender place the arugula, basil, olive oil, garlic, lemon, and salt. Process until smooth and not stringy.
- Next add in the parmesan and pecans. Pulse until you achieve the desired consistancy. I like to have larger chunks of pecans in my pesto. If you prefer the consistancy be smoother, allow the mixture to blend longer. However, don't over-blend, causing the cheese to melt from the heat of the blades.
Orzo and Grilled Zucchini
- In a large pot, cook the orzo pasta until al dente. Strain off the water and toss with 1 cup of the pesto while still warm.
- Cut the Onions into rings and zucchini into spears. Place on a grill to cook. Turn Over halfway through cooking.
- Serve the orzo tossed in the pesto, topped with the grilled zucchini and onions.