The small grains of orzo pasta are perfect for a quality pesto. The light sauce evenly coats the pasta grains. Our favorite comes from a local import store, a mix of pine nuts, kale and olive oil. Finished with some red bell pepper, black olives and vegan sausage from Field Roast, it takes barely 15 minutes to prepare.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!