• Ingredients: 18
  • Serves: 6

Rosemary orzo with orzo, extra-virgin olive oil, finely chopped fresh rosemary leaves.


For the pesto:

  • 2 cups packed fresh basil leaves, washed well and spun dry
  • 2/3 cup olive oil
  • 1/2 cup pecans, toasted golden brown and cooled
  • 1/3 cup freshly grated Parmesan
  • 2 large garlic cloves, chopped and mashed to a paste with 1/2 tsp. salt

For topping

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 340 Carbohydrates 57 g (19%)
Fat 8 g (12%) Protein 10 g (20%)
Saturated Fat 1 g (6%) Sodium 5 mg (0%)
Polyunsaturated Fat 1 g Fiber 2 g (10%)
Monounsaturated Fat 5 g Cholesterol 0