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