Orzo with Sun-Dried Tomato Pesto

Servings: 2-4

Ingredients:

1 cup orzo

½ cup heavy cream

1 tbsp. unsalted butter

1 cup water

5 cloves of garlic, sliced

2 tbsp. olive oil

Salt & pepper (freshly ground black pepper is highly recommended)

Sun-Dried Tomato Red Pesto:

½ cup sliced sun-dried tomatoes

1-2 tbsp. toasted walnuts

¼ cup grated Parmesan cheese

4 cloves of garlic

¼ tsp salt

¼ cup olive oil

For serving:

2 tsp chopped chives

1 tbsp. grated Parmesan cheese

Instructions:

1. Place a medium saucepan over medium-high heat. Add the butter, olive oil, and garlic. Sauté until golden, which will take about one minute.

2. Add the orzo and stir for about 1-3 minutes.

3. Gradually pour in the water while stirring. Add the salt, pepper, and Cheesoning. Continue stirring until the mixture thickens.

4. Add the heavy cream and reduce the heat. Cook for about 10 minutes, stirring frequently.

5. Cover the saucepan, lower the heat to a minimum, and let it cook for an additional 3-5 minutes. Stir regularly.

While the orzo is cooking, make the pesto:

1. Using a pestle and mortar or a small food processor, combine the garlic, walnuts, and salt.

2. Add the Parmesan cheese, sun-dried tomatoes, and olive oil, and grind until very finely minced.

Final steps:

1. Remove the orzo from the heat and mix in about 3 tbsp. of the pesto.

2. Serve with chives and Parmesan cheese.

Notes:

1. If the orzo is a bit hard, you can add a little more water and cook for a while longer, while stirring.

2. Stirring the orzo throughout the cooking process is important to prevent it from burning or sticking to the bottom.

3. If you have leftovers, the orzo might become a bit sticky the next day. I usually leave it in the saucepan I cooked it in. The next day, I add a little bit of liquid (cream or water) and mix over medium heat, which makes it taste very fresh.

Enjoy!