Orzo with Provencal Pesto

plate with orzo topped with provencal pesto and olives.

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5 from 2 reviews

Orzo tossed with a pesto inspired by the flavors of Southern France–tomatoes, olives and fresh herbs. Good as a side dish for lamb or pork, or can also serve as a vegetarian main.



For the Provençal Pesto

  • 1 cup tomatoes, chopped
  • 3 garlic cloves
  • 1/2 cup fresh parsley
  • 1/4 cup extra virgin olive oil
  • 1 roasted red pepper
  • salt & pepper to taste

Other ingredients

  • 8 olives, chopped
  • 1/2 cup parmesan cheese
  • optional: toasted almonds or pumpkin seeds


  1. Begin cooking orzo according to package instructions.
  2. Make the pesto: place the pesto ingredients in a food processor, pulse to combine into a purée. Set the pesto sauce aside as the orzo finishes cooking.
  3. When the orzo is done cooking, drain and then toss immediately with the Provencal pesto.
  4. Stir the olives and Parmesan cheese into the orzo, and top with the optional almonds or pumpkin seeds if using. Plate and enjoy along with the rest of your meal.


  • You can use canned or fresh tomatoes.
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