Save It Pesto Orzo with Cherry Tomatoes is a twenty five minute wonder that delivers all the fresh flavors of the Mediterranean right to your kitchen. Tender orzo gets cloaked in a homemade basil pesto and juicy roasted cherry tomatoes, creating a vegetarian main that is both comforting and vibrant on even your busiest nights.
The first time I whipped up this dish I was hunting for something speedy yet special after a long day. The combination of warm orzo tossed with fragrant pesto and roasted tomatoes instantly became a favorite at my family table.
Ingredients
- Orzo pasta: The ideal shape because of its tender texture and ability to soak up sauce Choose classic or whole wheat for more fiber
- Salt for pasta water: Helps season the orzo from the inside out Use kosher or sea salt for best flavor
- Cherry tomatoes: Sweet and juicy these caramelize beautifully when roasted Look for firm vibrant tomatoes with shiny skins
- Olive oil: For roasting and pesto Choose extra virgin for a fruity rich flavor
- Freshly ground black pepper: Adds a touch of heat and balances sweetness of tomatoes Use freshly cracked pepper for best taste
- Basil leaves: The heart of your pesto Choose bright green unblemished leaves for maximum flavor
- Pine nuts: Rich and buttery these give pesto its signature depth Toast lightly before using for extra flavor
- Parmesan cheese: Nutty and salty Adds creaminess to the pesto Choose real Parmigiano Reggiano for authenticity
- Garlic clove: Adds punch and savory depth Use small firm cloves and remove any green germ for a milder taste
- Lemon juice: Optional but brightens up the pesto Use freshly squeezed for best results
- Salt and pepper: Essential for seasoning Taste the pesto and adjust at the end
- Extra Parmesan: For a final hit of cheesy goodness
- Fresh basil leaves: For garnish adding a pop of color and freshness
Instructions
- Preheat and Prep the Tomatoes:
- Heat your oven to two hundred degrees Celsius Four hundred degrees Fahrenheit Line a baking sheet with parchment paper for easy cleanup Toss the halved cherry tomatoes thoroughly with olive oil and black pepper Spread them out cut side up for even roasting
- Roast the Cherry Tomatoes:
- Roast tomatoes on the center rack for twelve to fifteen minutes Watch for their skins to soften and edges to just caramelize Set aside when they look juicy and slightly wrinkled
- Cook the Orzo:
- Set a large pot of salted water to boil Add your orzo and cook until just al dente usually around eight minutes Stir occasionally to prevent sticking Reserve a quarter cup of pasta water before draining in a colander
- Make the Basil Pesto:
- While the pasta is cooking combine the basil leaves pine nuts Parmesan garlic and lemon juice in a food processor Pulse until the mixture is finely chopped With the food processor running drizzle in the olive oil slowly for a creamy smooth pesto Stop to scrape down the sides a couple of times Season to taste with salt and pepper
- Combine Pasta with Pesto:
- Transfer the hot drained orzo to a large mixing bowl Spoon in your fresh pesto and toss well to coat Pour in reserved pasta water a little at a time stirring until the sauce clings beautifully to the pasta grains
- Fold in Roasted Tomatoes:
- Gently fold the roasted cherry tomatoes including any juices or caramelized bits from the tray into the orzo mixture Combine with care so the tomatoes stay mostly whole
- Finish and Serve:
- Spoon the pesto orzo into bowls Sprinkle generously with extra Parmesan and scatter over a few fresh basil leaves Serve immediately while warm and fragrant
Save It My favorite part is making the pesto from scratch The aroma of basil always fills my kitchen and brings back memories of my grandmother’s summer garden in Italy One bite and I am instantly transported back to her sunlit kitchen surrounded by bowls of homegrown tomatoes
Storage Tips
Leftovers keep in an airtight container in the fridge for two to three days If the orzo seems dry just stir in a splash of olive oil or a spoonful of water before reheating This dish does not freeze well due to the fresh basil in the pesto which can turn dark
Ingredient Substitutions
Swap pine nuts for toasted sunflower seeds or even walnuts if you do not have pine nuts on hand For a dairy free version use a vegan Parmesan or nutritional yeast Gluten free orzo works beautifully here for anyone avoiding wheat
Serving Suggestions
Serve warm as a main dish alongside a crisp green salad Pair with a glass of chilled white wine like Pinot Grigio For a heartier meal top with grilled chicken or sautéed shrimp Or bring it to a summer picnic and enjoy at room temperature
Cultural Backstory
The flavors in this dish are pure Italian taking inspiration from Ligurian basil pesto and the sun soaked tomatoes of southern Italy Orzo is a staple in Mediterranean cooking often used in soups and salads but here it transforms into a creamy comforting main
Seasonal Adaptations
In winter swap cherry tomatoes for roasted peppers or sun dried tomatoes Fresh garden basil will make the pesto extra aromatic in summer Add blanched green beans or zucchini in late summer for more veggies
Success Stories
Friends have told me this recipe quickly found a place in their regular dinner rotation One friend made it for a family gathering and everyone wanted the recipe My kids now request it whenever they see cherry tomatoes at the market
Freezer Meal Conversion
If you want to make ahead freeze only the cooked orzo Once thawed toss with freshly made pesto and roasted tomatoes just before serving This keeps the fresh flavors vivid and avoids the pesto turning bitter
Save It Pesto Orzo tastes best with extra basil and a generous sprinkle of Parmesan right before serving. The bright flavors make it a crowd pleaser at any table.
Recipe FAQs
- → Can I use whole wheat orzo?
Yes, whole wheat orzo works well and adds extra fiber to the dish without altering the flavor profile.
- → What can I substitute for pine nuts?
Toasted sunflower seeds or simply omitting nuts altogether makes the pesto nut-free while maintaining the classic taste.
- → How can I make this dairy-free?
Use vegan Parmesan cheese or nutritional yeast instead of traditional Parmesan to accommodate dairy-free diets.
- → Is this dish suitable for meal prep?
Yes, it stores well in the refrigerator for up to two days. Reheat gently and add a splash of olive oil if needed.
- → Can I add protein to this dish?
Grilled chicken or shrimp pair beautifully with the flavors for a heartier meal option.
- → Does the lemon juice make a difference?
Lemon juice adds brightness and enhances the overall flavor, but the dish remains tasty if omitted.