Orzo alla Verde (with Fresh Green Herbs)

Orzo alla Verde

Orzo alla Verde

A delicious light end of summer meal.  Great way to use up some of that fresh basil in the garden.  Fall will be here soon, and how I will miss my fresh herbs! This dish is a great way to get your spinach in without even noticing it- though I love spinach and eat it almost every day.

Orzo alla Verde Recipe


1 1/4 cup fresh basil

1 1/4 cup fresh spinach

1 cup fresh parsley or cilantro

3 scallions chopped (green & whites)

2 cloves garlic minced

1/4 cup chopped pine nuts (or roasted almonds or cashews)

1/4 cup + 2 TB extra-virgin olive oil

1 TB fresh lemon juice or apple cider vinegar

1/4 tsp salt


1 lb box of orzo (the organic orzo from Whole Foods is so inexpensive!)

1 cup cooked corn

1 cup cooked peas

1 Tb minced jalapeno (optional, add more for spicier taste)

1/2 cup kalamata olives sliced

3 Tablespoons capers drained

1/4 tsp crushed red pepper flakes

Cook pasta according to package directions.  Then run it under cold water in a strainer to cool.  Put basil, spinach, parsley, scallions, garlic, pine nuts (or other nuts), olive oil, lemon juice, and salt in blender and pulse to combine- you want to get out the major chunks but don’t make it too smooth.  Put pasta and sauce together in a bowl. Add corn, peas, jalapeno, olives, capers, red pepper flakes and stir together. Chill in refrigerator for at least one hour.  Enjoy 🙂


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