Orzo with Parsley Pesto, White Beans and Olives

Orzo with Parsley Pesto and Olives makes a tasty side dish or vegetarian main |

Zesty parsley pesto along with sliced olives adds good flavor to orzo and white beans. Can be served as a vegetarian main or a side dish.


  • 2 cloves garlic
  • ½ cup fresh parsley leaves
  • ½ cup extra virgin olive oil
  • ½ parmesan cheese
  • 1 tbsp pumpkin seed, lightly toasted
  • 1 scallion, coarsely chopped
  • 10 ozs orzo
  • 12 olives, sliced
  • 1/2 red or yellow bell pepper, finely diced
  • handful of baby spinach or arugula
  • 1 14.5 oz can cannellini or other white beans


  1. Start boiling water for the orzo.
  2. Make the pesto: add the garlic to a food processor, and hit puree to chop the garlic finely.
  3. Add the parsley, olive oil, cheese, pumpkin seed, and scallion. Puree until all the ingredients are combined into a good sauce. If needed, scrape the sides to get any parsley that didn’t get blended in and puree one more time. Set pesto aside while orzo cooks.
  4. Cook the orzo according to package instructions. Drain, and immediately toss with the parsley pesto.
  5. Stir in the beans, sliced olives, spinach or arugula, and the diced pepper.
  6. Serve the orzo, passing additional cheese at the table. Enjoy!

Keywords: parsley pesto, orzo with pesto

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