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.