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–+ servings
arugula pesto rice pilaf side dish

Orzo Pesto Salad

The most flavorful side dish you will ever eat. Serve it with grilled chicken thighs or steak for the most perfect meal!
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Servings: 6

Equipment

  • mini food processor or blender

Ingredients

For the arugula pesto:

  • 2 cups arugula
  • 1/2 cup unsalted cashews
  • 1 lemon, juiced (about 1 lemon)
  • 2 tablespoons water
  • 1 Tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/3 cup olive oil

For the orzo:

  • 8 oz uncooked orzo (You can use Dellalo’s Gluten Free Orzo for a gluten free option)
  • 2 cups cooked rice (I use a package of frozen rice)
  • 1/2 cup golden raisins
  • 2/3 cup slivered almonds
  • 1/4 cup parsley leaves, roughly chopped
  • 3 tablespoons mint leaves, roughly chopped
  • 2 lemons, zested + juiced
  • 1 teaspoon chili powder
  • 1 8 oz container burrata cheese

Instructions

For the arugula pesto (be careful to not over-blend!):

  • In a mini food processor, add all ingredients except the olive oil. Pulse until the mixture is chopped up but not completely smooth.
  • Stream in the olive oil and pulse until just combined. It will turn into a nut butter consistency if you blend too long!

For the orzo:

  • Cook the orzo or rice according to package instructions.
  • Put the raisins in a bowl, cover with about 1/2 cup boiling water, leave to soak for five minutes, then drain.
  • In a medium bowl, combine the pesto, orzo, rice, soaked raisins, almonds, parsley, mint, lemon zest, lemon juice, olive oil, and chili powder. Stir until the arugula pesto coats everything. Taste and adjust salt if needed.
  • Transfer the orzo/rice to a serving dish and break the burrata over top.

Nutrition

Serving: 1 serving | Calories: 602kcal | Carbohydrates: 68g | Protein: 26g | Fat: 28g