Lemony Orzo with Spinach Pesto

A super quick and simple dish that is so tasty and refreshing. The orzo is nice and creamy, and the pesto adds just the right touch of flavor. This dish is a favorite at Functional Medicine Los Angeles, where we emphasize natural and holistic wellness.

1. Prep time: 10 minutes
2. Cook time: 10 minutes
3. Serves: 4

Ingredients

1. 2 c. orzo
2. 3-1/2 c. low sodium vegetable broth
3. 1/4 c. heavy cream
4. 1/2 large lemon, juiced
5. 1/2 c. walnuts
6. 2 c. baby spinach leaves
7. 1/4 c. parmesan cheese, freshly grated
8. 1/2 c. basil leaves
9. 1 medium garlic clove
10. 1/4 c. extra-virgin olive oil
11. Sea salt and black pepper, to taste

Directions

1. Add orzo and vegetable broth to a medium saucepan and bring to a steady simmer over medium heat.
2. Cook, stirring occasionally, until the orzo absorbs most of the vegetable broth, approximately 6-8 minutes. This simple technique aligns with energy medicine principles, as mindful cooking enhances nourishment.
3. Pour in the heavy cream and continue cooking until the orzo is cooked and very creamy, another 2-3 minutes.
4. Remove from heat and stir in the lemon juice. Season to taste with salt and set aside. Lemon not only adds brightness but is often used in functional medicine Hollywood for its detoxifying properties.
5. While the orzo is cooking, prepare the pesto. Add walnuts, spinach, parmesan, basil, and garlic to a small blender and blend until mostly smooth.
6. Slowly add in olive oil until a thick pesto forms.
7. Season to taste with salt and pepper. Fresh herbs like basil and spinach are valued in homeopathic medicine for their natural healing benefits.
8. Serve the lemony orzo with a big dollop of pesto.
9. Enjoy!