Equipment
Ingredients
Lemon Pesto
- 60 g fresh basil leaves, washed and dried
- 40 g pine nuts
- 50 g parmesan cheese, grated
- 2 garlic, peeled
- lemon zest
- 15 ml lemon juice
- 80 ml extra virgin olive oil
- 3 g sea salt
Pasta & Assembly
- 350 g orzo pasta
- 3000 ml water
- 30 g salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 613 kcal
- Protein
- 17 g
- Carbohydrates
- 68 g
- Fat
- 32 g
- Fiber
- 11 g
- Sugar
- 2 g
- Sodium
- 3369 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 9 mg
- Potassium
- 142 mg
- Calcium
- 262 mg
- Iron
- 5.5 mg
- Magnesium
- 47 mg
- Phosphorus
- 153 mg
- Zinc
- 1.1 mg
- Vitamin A
- 66 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 75 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.2 mg
- Folate
- 12 mcg
- Water
- 774 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pine nuts in a dry small frying pan over medium heat. Toast, shaking the pan frequently, for 2-3 minutes until golden brown and fragrant. Remove immediately to a plate to cool.
Bring a large pot of salted water to a rolling boil (100°C/212°F). Add the orzo and cook according to package directions, usually 7-9 minutes, until al dente.
While the pasta cooks, combine cooled pine nuts, garlic, basil, parmesan, and lemon zest in a food processor. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil and lemon juice until a vibrant, emulsified paste forms. Season with a pinch of salt. Taste and adjust.
Reserve 120ml (approx 1/2 cup) of the starchy pasta cooking water. Drain the orzo thoroughly.
Return the orzo to the warm pot (off the heat). Add the pesto and a splash (30ml) of the reserved pasta water. Stir vigorously until the sauce coats each grain of pasta, adding more pasta water if needed to create a glossy texture.
Serve immediately, garnished with extra cracked black pepper and a little extra lemon zest if desired.
Chef's Notes
- Orzo (Risoni) is rice-shaped pasta, but it cooks much faster than rice. Be careful not to overcook it, or the dish will become mushy.
- Using the zest of two full lemons might seem like a lot, but the oils in the zest provide the floral lemon flavor without the sourness of too much juice.
- For a protein boost, this dish pairs exceptionally well with grilled shrimp or chickpeas.
- Always grate your own Parmesan cheese; pre-grated varieties often contain anti-caking agents that prevent smooth melting.
Storage
Refrigerator: 3 days — Orzo absorbs liquid quickly; add a splash of water or oil when reheating.
Freezer: 1 month — Pesto freezes well separately, but mixed pasta may become mushy upon thawing.
Reheating: Gently warm on the stove with a splash of water to loosen the sauce.
Troubleshooting
Pesto turns brown/dull quickly
Cause: Oxidation of basil leaves from heat or air exposure
Fix: Taste is unaffected; serve immediately or mix in fresh chopped parsley for color
Prevention: Blanch basil leaves for 10 seconds in boiling water then shock in ice water before processing
Pasta is clumpy
Cause: Orzo sat in the colander too long without oil/sauce
Fix: Add a tablespoon of hot water and stir vigorously to separate grains
Prevention: Toss with sauce immediately after draining
Cultural Context
Pesto alla Genovese originates from Liguria, Italy, traditionally consisting of basil, garlic, pine nuts, olive oil, and cheese pounded with a mortar and pestle. This variation uses Orzo, a pasta shape popular in soups and grain-style salads, and amplifies the citrus notes to create a lighter, more modern profile suitable for quick dining.
