Cherry Tomato and Orzo with Feta + Homemade Pesto

August 1, 2015
Cherry Tomato and Orzo with Feta + Homemade Pesto

Category: Recipes

Servings: Serves 4

Pesto is delicious and versatile. You can add it to soups, toss your pasta in it after it's been cooked, use as a dip, spread on bread, over grains, etc. Here we tossed orzo, cherry tomatoes, bell peppers, flat-leaf parsley, feta, and we got YUM!


    For the pesto (about 1 ½ cups):
  • 1 large bunch fresh basil (about 2 cups
  • packed leaves)
  • ¾ cups Udo’s Oil
  • ½ cup grated parmesan
  • 2-3 medium garlic cloves
  • A small handful of pine nuts (about 1 tbsp.)
  • Salt and freshly ground pepper, to taste
    For the dish (about 6 cups):
  • 2 cups cooked orzo (or quinoa or cous cous)
  • 2 cups cherry tomatoes, halved
  • 1 large orange bell pepper, diced
  • 1 cup feta cheese (5 ounces), crumbled
  • ½ cup fresh flat-leaf parsley leaves, coarsely chopped
  • ¼ cup homemade pesto
  • Crushed red pepper flakes, to taste (optional)


  1. Loosely chop basil and mince garlic;
  2. In a blender or processor, combine the basil, parmesan, garlic, pine nuts, adding the oil last, and blend;
  3. Season with salt and pepper;
  4. Set aside ¼ cup of pesto, refrigerate the unused pesto in a well-sealed glass container, and use within 7 days.
  5. Setting aside some feta for garnish, combine all ingredients in a medium mixing bowl; toss well;
  6. Sprinkle with feta and serve.

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