Monday, September 23, 2013

Basil Parmesan Pesto

4 cups chicken stock or veggie broth
1 pound dried orzo
1 cup finely chopped fresh basil
2/3 cup grated parmesan cheese
1/4 - 1/2 teaspoon crushed red pepper
sea salt
Pour the chicken stock or broth into a medium to large-sized pot. Place the pot on the stove and heat over medium heat until it boils.
Stir the orzo into the boiling chicken stock or broth, and cook until tender (about 9 minutes). Be sure to stir frequently while cooking to prevent the orzo from sticking to the bottom of the pan. The orzo will absorb most or all of the chicken stock or broth while cooking. Do not drain.
Remove the pot from the burner. Sprinkle the cooked orzo with basil, parmesan, and crushed red pepper. Stir well to incorporate.
Season the mixture with sea salt and pepper, to taste.
Serve the orzo immediately, or store in an airtight container in the fridge until ready to use.

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