tep-by-Step Instructions

1. Cook the Orzo

1. Combine and Simmer: In a medium saucepan, add the 2 cups of orzo and 3 ½ cups of low-sodium vegetable broth. Place the saucepan over medium heat and bring the mixture to a gentle simmer. You’ll notice the broth starting to bubble lightly around the edges—this is your cue that it’s heating up perfectly.
2. Stir Occasionally: As the orzo cooks, give it an occasional stir to prevent sticking. You’ll see the orzo plump up and absorb the broth, transforming from pale and dry to tender and creamy. This should take about 6-8 minutes.
3. Add the Cream: Once most of the broth has been absorbed, pour in the ¼ cup of heavy cream. Stir gently to combine, and let it cook for another 2-3 minutes. The cream will meld with the orzo, creating a luxurious, velvety texture that’s irresistible.
4. Finish with Lemon: Remove the saucepan from the heat and stir in the juice of ½ a large lemon. The lemon juice will brighten the dish, adding a zesty tang that balances the creaminess. Season with sea salt to taste, and set the orzo aside while you prepare the pesto.

2. Make the Spinach Pesto

1. Blend the Base: In a small blender or food processor, combine the ½ cup of walnuts, 2 cups of baby spinach leaves, ¼ cup of freshly grated Parmesan cheese, ½ cup of basil leaves, and 1 medium garlic clove. Pulse the mixture a few times to break down the ingredients. You’ll start to see a vibrant green paste forming, flecked with bits of walnut and Parmesan.
2. Stream in the Oil: With the blender running, slowly drizzle in the ¼ cup of extra-virgin olive oil. The oil will emulsify with the other ingredients, creating a smooth, thick pesto with a glossy finish. If the pesto feels too thick, you can add a splash of water or more olive oil to reach your desired consistency.
3. Season to Perfection: Taste the pesto and season with sea salt and black pepper as needed. The pesto should be herbaceous, nutty, and slightly salty—a perfect complement to the creamy orzo.