Orzo Pestonade

READY IN: 20mins
Recipe by Bean5

Fresh and delicious side-dish served warm or cold. Although the recipe calls for 1lb pasta, I prefer more of the pestonade; I either cut the pasta amount or double the pestonade!

Top Review by Nikoma

This had great potential, however I thought there was to much oil. The flavors were great - how can you not like this combination? But it was spread to thin. I would try this again with about 1/2 the oil, and a little less pasta.

Ingredients Nutrition


  1. Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly. Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.
  2. Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.
  3. Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.
  4. Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.
  5. Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo. Add fresh baby spinach leaves and combine well.
  6. Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.

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