Saturday, August 22, 2015

Orzo Salad

1 large bunch of basil (about 2 cups packed)
3/4 cups olive oil
1/2 cup grated Parmesan
3 medium garlic cloves
a small hand full of pine nuts. (I used pecans)
salt and pepper to taste.

Chop basil and mince garlic.
In a blender or food processor, combine the basil, Parmesan cheese, garlic and nuts, adding the oil last, and blend.
Season with salt and pepper.

Set a side 1/4 cup pesto. refrigerate the unused pesto in a well sealed glass container and use within seven days.

For the dish...
2 cups Orzo
2 cups cherry tomatoes cut in half.
1 large bell pepper (red, orange or green)
1 cup feta crumbled
1/2 cup chopped parsley
1/4 cup pesto
Crushed pepper flakes, to taste.
Set aside some feta for garnish. Combine all ingredients and toss well. Sprinkle with remaining feta and serve.

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