Lemon Pesto Orzo

Pretty much the recipe title covers all the basis of what is in this dish. It it an amazing side dish for the cooler nights ahead and super easy to make!

Ingredients

• 2-3 Cups of Vegetable Broth

• 1 Cup of Orzo

• 3/4 Cup Cherry Tomatoes, halved

• 1/2 Cup Feta Cheese, crumbled

• 3-5 Tbsp. of Pesto

• Juice from half a lemon

• 1-2 Tbsp. Evoolution Calabrian Pesto Oil

• 1 Tsp. Pepper

Directions

• Combine 2 cups of the veggie broth and all of the orzo in a large pan with tall sides. Bring to a slight boil over medium heat, reduce heat and cover.

• The orzo will start to absorb the veggie broth and you’ll know if you need to add more veggie broth as you go. You don’t want to dish to be too watery.

• Once the orzo has fully cooked, add in the pesto, pesto oil, feta and tomatoes. Mix well.

• Add in the pepper and the lemon juice. Mix well again.

• Add a few extra tomatoes and a sprinkle of feta cheese on top to really make those two ingredients pop.

• Serve with grilled asparagus and BBQ’d chicken thighs.