Go Back
–+ servings
Broccoli Pesto Orzo in large pan with a wooden spoon with grated parmesan and basil topping.
Print Recipe
4.50 from 10 votes

Broccoli Pesto Orzo

This veggie packed broccoli pesto is so flavoursome. It's cheesy, nutty and super easy to whip up, with orzo making a fun addition to your usual pesto pasta.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: mains
Cuisine: Italian
Servings: 4
Calories: 563kcal
Author: Mimi Harrison
Cost: £1.12

Equipment

Ingredients

  • 2 heads of broccoli, chopped into florets (£0.47x2)=(£0.94)
  • Bunch of fresh basil (£0.55)
  • 75 g pistachios, removed from shell (£2.75/2)=(£1.38)
  • 2 cloves garlic (£0.69/3)=(£0.23)
  • ½ lemon, juiced (£0.59/4)=(£0.15)
  • 50 g parmesan,finely grated (£1.75/3)=(£0.58)
  • 350 g orzo (£0.65)

Cupboard Essentials

  • 2 tbsp extra-virgin olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

  • Start by adding the broccoli florets into boiling water to blanch for 2 minutes. Drain and set aside.
  • Add half of the broccoli into a food processor, along with the basil (reserve some for garnish), pistachios, garlic and lemon juice. Pulse/blend until you achieve a rough blend, then add the parmesan and extra-virgin olive oil. Season with salt and blend until you achieve a pesto consistency, if it seems too thick, add a couple of tbsp of water.
  • Next, generously salt boiling water before adding your orzo. Set your timer to 2 minutes minus the packet time. Reserve a large jug of pasta water before draining.
  • In a non-stick pan, combine the pesto, orzo and a few ladles of pasta water. Add the remaining broccoli at this stage too. Continue to cook until the pesto and pasta emulsifies, adding extra pasta water as necessary. The pasta water should add salt but taste test to see if you need any more.
  • Serve with an extra sprinkle of parmesan and the reserved basil.

Notes

  • Cook orzo until al dente, reserving pasta water for the sauce.
  • Blanch broccoli florets in boiling water for 2-3 minutes, then transfer to cold water to preserve color.
  • Make pesto in a food processor, pulsing ingredients before adding parmesan and olive oil. Adjust consistency with water if needed. Season with salt to taste. 
  • Add extra toppings like sun-dried tomatoes, roasted red peppers, grated courgette, and chopped avocado for enhanced flavor and texture.

Nutrition

Calories: 563kcal | Carbohydrates: 72g | Protein: 21g | Fat: 21g