Green Goddess Orzo
Updated Jul 14, 2025, Published on Mar 05, 2025
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This Green Goddess Orzo is a vibrant, creamy, and fresh pasta dish packed with nourishing green ingredients like avocado, spinach, fresh parsley, basil, and chives.
This pasta recipe comes together in 30 minutes so it's a perfect choice for a quick and easy side dish to compliment your meal or a lighter main dish. For a complete meal, I highly recommend pairing it with my Crispy Parmesan Chicken—the crunchy, golden chicken cutlet pairs beautifully with the creamy, herb-packed orzo!
If you love orzo recipes, be sure to check out my full collection! If you're a fan of pairing orzo with a crispy Parmesan chicken cutlet, you won’t want to miss my Orzo al Limone and Crispy Chicken Parmesan over Creamy Alfredo Orzo.
Watch how to make the recipe here!
Recipe Ingredients and Substitutions
See the full list of ingredients with exact quantities on the recipe card below.
What makes this recipe so GREEN?
Don’t stress about getting the exact measurements for the greens and herbs. Everything will blend together in the food processor or blender. You can easily adjust the texture by adding more liquid or fine-tuning the seasoning to achieve a smooth and balanced sauce.
Recipe Note
I used unsalted chicken bone broth, but this recipe is completely vegetarian if you use vegetable broth.
Suggestions for substitutions/additions
- Include some dill or tarragon in place of some of the parsley or basil.
- Arugula can be used in place of spinach for a peppery kick.
- Try swapping out the avocado for Greek yogurt for a tangier sauce that still delivers a creamy texture.
- The possibilities are endless! Try experimenting with a variety of your favorite herbs, greens, and seasonings to make the sauce your own. You could even throw in some nuts and cheese for a pesto-inspired twist.
How to make this Green Goddess Orzo
See full list of instructions on the recipe card below.
Step 1: Make Green Goddess Sauce
In a blender or food processor, combine all Green Goddess sauce ingredients. Blend until smooth, then taste and adjust seasoning as needed.
Step 2: Cook the orzo
Heat olive oil in a large pan over medium heat. Add the chopped shallots and cook for 2 minutes until softened. Stir in the uncooked orzo and toast for about 1 minute until lightly golden. Pour in the broth and season with kosher salt and black pepper. Bring to a gentle boil, then reduce the heat to a simmer. Cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 10–15 minutes. If needed, add a splash of broth or water if the liquid absorbs before the orzo is fully cooked.
Step 3: Combine the sauce and orzo
Turn off the heat. Stir in the green goddess sauce and mix until well incorporated. Taste and adjust seasoning with additional kosher salt and black pepper, if needed.
Storing and reheating tips
To store leftovers:
Transfer the orzo to an airtight container and refrigerate. It will stay fresh for 2-3 days in the fridge.
To reheat:
Reheat the orzo in a pan with a splash of broth or water to help loosen it up and bring back its creamy texture. You can also microwave it, stirring occasionally, until warmed through.
Did you try this Green Goddess Orzo? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok—I love seeing your creations!
Green Goddess Orzo
Equipment
Ingredients
Green Goddess Sauce
- 1 Avocado, make sure to use a ripe avocado
- 3 cloves Garlic
- 2 tablespoon Capers
- 2 cups Baby Spinach, or about 2 large handfuls
- 1 cup Fresh Parsley, loosely packed
- 1 cup Fresh Basil, loosely packed
- .5 oz Fresh Chives, roughly chopped (1 plastic clamshell container from the grocery store)
- 1 Lemon, zest and juice
- 1 cup Unsalted Chicken Bone Broth, or broth of choice
- 1/2 teaspoon Kosher Salt, adjust to taste (use less if broth has a lot of sodium)
- 1/2 teaspoon Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
Orzo
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 1.5 cups Orzo Pasta, uncooked
- 3 cups Unsalted Chicken Bone Broth, or broth of choice
- 1/4 teaspoon Black Pepper, adjust to taste
- 1/4 teaspoon Kosher Salt, adjust to taste
Instructions
Green Goddess Sauce
- In a blender or food processor, combine all Green Goddess sauce ingredients. Blend until smooth, then taste and adjust seasoning as needed.
Orzo
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped shallots and cook for 2 minutes until softened. Stir in the uncooked orzo and toast for about 1 minute until lightly golden.
- Pour in the broth and season with kosher salt and black pepper. Bring to a gentle boil, then reduce the heat to a simmer. Cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 10–15 minutes. If needed, add a splash of broth or water if the liquid absorbs before the orzo is fully cooked.
- Turn off the heat. Stir in the green goddess sauce and mix until well incorporated. Taste and adjust seasoning with additional kosher salt and black pepper, if needed.
- Serve right away with a squeeze of lemon juice and drizzle of olive oil as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and great way to use up a ton of greens!