There’s something incredibly satisfying about a dish that combines fresh, zesty flavors with the creamy goodness of cheese. My new recipe, Lemony Orzo with Pesto & Feta, does just that! It’s a delightful and easy-to-make dish that will brighten up any meal.
This Lemony Orzo with Pesto & Feta recipe is perfect for those nights when you want something quick yet flavorful. The orzo absorbs all the deliciousness from the broth and lemon juice, while the pesto adds a wonderful herbaceous note. The feta brings a creamy, salty touch that makes every bite irresistible.
Why You’ll Love This Recipe:
- Quick and Easy: This recipe comes together in just under 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of lemon, pesto, and feta creates a burst of flavors that will delight your taste buds.
- Versatile: Serve it as a side dish or a main course. It pairs wonderfully with grilled chicken, fish, or even on its own for a light vegetarian meal.
Tips for the Best Orzo:
- Toasting the Orzo: Toasting the orzo in olive oil before adding the liquid gives it a nice nutty flavor and prevents it from becoming mushy.
- Lemon Juice: Freshly squeezed lemon juice is key for that bright, zesty flavor. Feel free to adjust the amount to your taste.
- Pesto: Use a good quality pesto or make your own if you have fresh basil on hand. It makes all the difference!
This dish reminds me of summer evenings in Greece, where the vibrant flavors of fresh herbs and citrus are a staple in every meal. Whether you’re serving this Lemony Orzo with Pesto & Feta for a family dinner or a gathering with friends, it’s sure to be a hit. Enjoy and kali orexi!
Watch the Video:
Lemony Orzo with Feta & Pesto
This lemony orzo with feta and pesto is ready in 30 minutes and goes wel with everything. It's made with simple ingredients and packs so much flavor. I hope that you love it too!
Ingredients
- 2 cups uncooked orzo pasta
- 4-5 cups chicken broth
- 5-6 garlic cloves, grated
- 2-3 tablespoons olive oil
- 2-3 tablespoons fresh lemon juice
- salt, to taste
- freshly cracked black pepper to taste
- a pinch of crushed red pepper flakes
- 1/2 cup pesto sauce
- feta cheese, crumbled
Instructions
- Add the olive oil and garlic to a skillet and warm through over medium-heat until fragrant.
- Add the orzo and toss to coat. Toast it for 2 minutes.
- Add the broth, salt, pepper, crushed red pepper flakes, and lemon juice. Bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot with the lid and simmer for 10 minutes.
- Add the pesto and feta and warm through 4-5 minutes.
- Garnish wit finely chopped parsley or dill.
- Kali Orexi!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
The Republic of Tea Downton Abbey Premium English Rose Tea, 36 Tea Bags, Rose Hibiscus, Caffeine Free -
COSORI ProII Air Fryer Oven Combo, 5.8QT Max Xl Large Cooker with 12 One-Touch Saveable Custom Functions, Cookbook and Oneline Recipes, Nonstick and Dishwasher-Safe Detachable Square Basket
-
John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick
-
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
Le Creuset Enameled Cast Iron Signature Chef's Oven with Lid, 7.5 Quart, Shallot
-
Lodge Enameled Dutch Oven, 6 Qt, Midnight Chrome
-
Godinger Coffee Mugs, Tea or Hot Water Glass Cups - Dublin Collection, Set of 4, 10 fluid ounces
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count (Pack of 1), Silver
My husband and I made this dish tonight. After adding the pesto and feta, we also added about 16 cleaned and peeled shrimp. Covered and cooked another 8-10 minutes. We grow our own herbs. Last week we made a few batches of Greek Oregano pesto and froze 1 cup servings in ziploc bags. We used a half cup of the oregano pesto instead of basil pesto. We did not add any salt because of the chicken broth. And we added 2 tablespoons of capers at the end. It came out so good! Very impressed by how easy it was to make and it took only about 30 minutes. (We thawed the shrimp in water bath and used the frozen pesto as it was.) Definitely going to make this recipe more often! I am thinking that next time we make this, to try it with scallops, shrimp, squid, and mussels. Or maybe with lump crab meat & some cherry tomato halves. Love the lemon garlic sauce! Thanks for the recipe! Kali Orexi!
Thank you for sharing your delicious variations! Adding shrimp, capers, and your homemade Greek Oregano pesto sounds fantastic. I’m thrilled you enjoyed the recipe and found it easy to make. Kali Orexi!
How much feta?
You measure that with your heart 🙂
You and I have the same “measurement heart,” Dimitra. I don’t have any pesto, but I have a very good basil EVOO, so I’ll use that. I want to add spinach and onion, but I don’t have fresh spinach so I’ll use what I have: canned spinach. I use canned spinach to mix into mashed potatoes and it’s a dish from my childhood that I love today as much as I did all those many yesterdays ago. I don’t have lemons so I’ll first try my yummy infused lemon EVOO and if that doesn’t impart a tasty tang, I’ll try adding some additional lemon EVOO or, instead, some apple cider vinegar. Another thing I don’t have is fresh parsley, mint, and dill; I do, however, have dried parsley, mint, and dill, so another problem solved. Finally, and lucky for me, I have lots of sheep’s + goat’s milk feta. My heart tells me to crumble 8 oz. of it into the orzo. And I’ll top the dish with toasted pine nuts and sesame seeds. If the tastes demand it, I’ll drizzle pomegranate molasses over it. (Idk about the sesame seeds, though. What say you?)
It sounds like you have a delicious plan, Using basil EVOO and lemon-infused EVOO will add great flavor. Canned spinach should work fine, and your use of dried herbs is a perfect substitution. Crumbling feta into the orzo will be delicious. As for the sesame seeds, they can add a nice crunch and subtle nutty flavor, but if you’re unsure, you can always try a small amount first or skip them altogether but personally I would leave them out. The pomegranate molasses drizzle sounds like a wonderful touch if the flavors need a bit more depth. Enjoy your cooking!