# What You’ll Need:
→ Sun-Dried Tomato Pesto
01 - 1/2 cup sun-dried tomatoes packed in oil, drained
02 - 1/4 cup extra-virgin olive oil
03 - 1/3 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts
05 - 2 cloves garlic
06 - 1/2 cup fresh basil leaves
07 - 1 tablespoon lemon juice
08 - Salt and freshly ground black pepper, to taste
→ Orzo and Finishing
09 - 1 1/2 cups orzo pasta
10 - 4 cups vegetable broth or water
11 - 1 tablespoon olive oil
12 - 1/4 cup grated Parmesan cheese, plus more for serving
13 - 1/4 cup chopped fresh parsley or basil, for garnish
# How to Make It:
01 - Bring vegetable broth or water to a boil in a medium saucepan. Add orzo and cook according to package directions until al dente, stirring occasionally. Drain orzo, reserving 1/4 cup cooking liquid, and set aside.
02 - While the orzo cooks, place sun-dried tomatoes, olive oil, Parmesan, pine nuts, garlic, basil, lemon juice, salt, and pepper in a food processor or blender. Blend until mostly smooth but slightly chunky.
03 - Return drained orzo to the saucepan. Add pesto and reserved cooking liquid. Stir until orzo is thoroughly coated. For a creamier texture, fold in additional Parmesan and olive oil, if desired.
04 - Taste and adjust seasoning with additional salt and pepper as needed.
05 - Serve warm, garnished with chopped fresh parsley or basil and extra Parmesan.
