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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!