Save Spinach pesto orzo is my go-to recipe for busy weeknights and easy gatherings. This dish is all about tender orzo pasta tossed in a vibrant green pesto made from fresh spinach and basil. The result is creamy and bright with a little crunch from toasted nuts, making it a perfect light main or a colorful side for any meal.
When I first whipped this up for a last minute picnic my friends were shocked something so green could taste so good. Now it is a staple whenever I crave comfort without feeling heavy.
Ingredients
- Orzo pasta: provides a tender and chewy bite that absorbs the pesto beautifully. Look for quality brands with a bright glossy finish
- Fresh baby spinach: gives the pesto its vibrant color and earthy flavor. Choose leaves that are deep green and free from wilting
- Fresh basil: brings classic pesto aroma. Use sturdy leaves with no dark spots
- Grated Parmesan cheese: adds creaminess and umami. Choose genuine Parmigiano Reggiano for boldest flavor
- Toasted pine nuts: lend buttery crunch. You can also pick walnuts for a slightly earthier taste
- Garlic: gives depth and a little heat. Fresh cloves are best
- Extra virgin olive oil: makes the sauce silky smooth. Pick one with a fruity peppery note
- Lemon juice: brightens everything up. Fresh squeezed gives clean acidity
- Salt and black pepper: sharpen the seasoning
- Extra Parmesan for finishing: makes everything more decadent
- Freshly ground black pepper: goes on top for bite
Instructions
- Cook the Orzo:
- Bring a large pot of salted water to a rolling boil and add the orzo. Stir well so it does not stick. Let it cook until just al dente usually about ten minutes. Drain but be sure to save a quarter cup of that starchy cooking water before setting the pasta aside
- Make the Spinach Pesto:
- While the pasta cooks set up your food processor. Add the spinach basil Parmesan toasted nuts garlic lemon juice salt and pepper. Pulse until everything is finely chopped and combined. With the machine running gently pour in olive oil until the pesto turns into a thick creamy paste. Scrape down the sides to ensure everything blends evenly
- Toss the Pasta:
- Transfer the warm orzo to a large mixing bowl. Spoon in all the spinach pesto and use a big spoon to mix. Add splashes of the reserved pasta water as you toss to make the sauce extra creamy and help it cling to each grain
- Season and Taste:
- Give the orzo a quick taste and add more salt or black pepper if needed. If you want a bolder kick use extra black pepper
- Serve It Up:
- Dish out the pesto orzo onto plates or a platter. Top with more grated Parmesan and a little extra black pepper. Serve immediately while warm or let it sit until room temperature for a pasta salad vibe
Save Pine nuts might cost a bit more but to me they are always worth it for the silky flavor and gentle crunch. I will never forget the look on my moms face when she first tried my green pesto and realized how tasty spinach could be.
Storage Tips
Leftovers will keep in the fridge for up to four days in a covered container. To refresh the texture add a splash of olive oil or water before serving. This is a great salad to pack for lunch as the flavor gets even better after sitting overnight.
Ingredient Substitutions
If you are out of pine nuts use toasted walnuts or almonds for a different nutty note. For a dairy free version swap the Parmesan for nutritional yeast. Gluten free orzo works perfectly if you are cooking for someone with celiac or wheat allergies.
Serving Suggestions
Spinach pesto orzo stands alone as a main for lunch or a light dinner but I love serving it with grilled chicken or roasted salmon. Cherry tomatoes or thinly sliced roasted peppers look gorgeous and add more flavor. For a picnic pack this as a pasta salad garnish with extra basil and enjoy it cold.
Cultural Context
Classic pesto comes from Genoa Italy where basil is king. This version is a nod to Italian tradition but sneaks in more vegetables thanks to a heap of baby spinach. Each bite is creamy a little grassy and full of old world charm with a modern twist.
Seasonal Adaptations
Use arugula instead of spinach for a peppery punch in spring Blend in a handful of fresh peas for sweetness in summer Swap in roasted butternut squash cubes for fall coziness
Save Every time I serve this people scoop up seconds even those who say they do not like spinach. I have had guests ask for the recipe before they finish their first bowl. Once my neighbor tried this after a hike and now brings it to every potluck she attends.
Recipe Guide
- → Can I substitute another pasta for orzo?
Yes, small pasta shapes like farfalle, penne, or even couscous work well with spinach pesto.
- → Is there a nut-free alternative to pine nuts?
Sunflower seeds are a great nut-free option and provide a similar texture in the pesto.
- → How do I make this gluten-free?
Use gluten-free orzo or pasta to easily adapt this dish for those avoiding wheat.
- → Can this be made vegan?
Replace Parmesan cheese with nutritional yeast for a completely plant-based dish.
- → What proteins pair well with this meal?
Grilled chicken, roasted chickpeas, or sautéed mushrooms add hearty protein and flavor.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to three days. Enjoy chilled or gently reheated.