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Author Notes: Admit it, pasta is pretty much everyones guilty pleasure. The same can be said for myself, and while I love to indulge in my favorite Macaroni and cheese or Lasagna, here's a way to compliment a healthy summer chicken or fish dish with a light and easy pasta salad. Fresh pesto, some feta cheese, and a hint of lemon make this simple but delicious recipe a staple for any meal. Or, if you are wracking your brain as to what you should contribute to the neighborhood potluck, look no further. Serve chilled or at room temperature, I assure you this will become a classic go-to recipe! —Lindsay
Homemade Basil Pesto
- 2 1/2 cups Fresh basil
- 1 Clove garlic
- 1/4 cup Chopped walnuts
- 1/2 teaspoon Salt
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Oregano
- 3 tablespoons EVOO
- 1 tablespoon Grated parmesan cheese
- 2 cups Orzo pasta
- 2 tablespoons Fresh lemon juice
- 1/2 cup Crumbled feta cheese
- Bring 6 cups of salted water to a boil. Add orzo pasta and cook until al dente, or according to instructions (usually 8-10 minutes). Strain and place in refrigerator to chill.
- While your orzo pasta is cooking, cut and wash your fresh basil leaves (if you prefer to use a store-bought pesto, that will work just as well). Peel and chop 1 clove of garlic into large pieces. Place basil leaves, EVOO, walnuts, salt, red pepper flakes, oregano, chopped garlic, and parmesan in a food processor. Blend until smooth or desired thickness.
- Once your orzo pasta has been cooled to room temperature (this is important so that the feta does not melt), add fresh made pesto and lemon juice and stir to combine. Stir in crumbled feta. Serve chilled or at room temperature and enjoy!