Green Goddess Orzo
Updated Feb 05, 2026
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Green Goddess Orzo is a creamy orzo pasta made with fresh herbs, avocado, spinach, and lemon. The green goddess sauce blends quickly and coats the pasta in a bright, herby sauce that feels fresh but still comforting. The full recipe comes together in about 30 minutes.
Serve it as a side dish or a lighter main, or pair it with Crispy Parmesan Chicken. Crispy chicken also pairs great with Orzo al Limone, Creamy Alfredo Orzo, or Garlic Butter Umami Orzo.
🐝 Quick Look: Green Goddess Orzo Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serves: 4
- ⚡ Calories: ~418 per serving
- 🍳 Cook Method: Blended sauce, stovetop orzo
- 🧂 Main Ingredients: Orzo pasta, avocado, spinach, basil, parsley, chives, lemon
- 👩🍳 Flavor Profile: Creamy, herby, bright, fresh
- ⭐ Difficulty: Easy. Simple prep with minimal hands-on cooking.
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Why You’ll Love This Recipe
- Fresh and flavor-packed: This green goddess orzo gets its vibrant flavor from a creamy blend of fresh herbs, avocado, garlic, and lemon. The sauce is bright and herby without feeling heavy, similar to 10 Minute Arugula Pesto or Green Pasta Salad.
- Creamy without cream: The avocado-based green goddess sauce creates a rich, creamy texture without the need for heavy cream. It coats the orzo beautifully while still tasting light and fresh. Check out my Creamy Zucchini Pasta for another creamy recipe without heavy cream.
- Quick and weeknight-friendly: This recipe comes together in about 30 minutes using simple, approachable ingredients, making it perfect for busy weeknights or last-minute side dishes.
- Easy to customize: Enjoy it as-is or add your favorite protein like air fryer chicken, shrimp, baked salmon, or crispy parmesan chicken cutlets. You can also stir in extra vegetables like spinach, peas, or roasted vegetables for a heartier meal.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo pasta: A short-cut pasta that cooks quickly and absorbs the creamy green goddess sauce beautifully. Any brand works well, but a high-quality orzo gives the best texture.
- Avocado: Blended into the sauce, avocado creates a creamy texture without the need for dairy and balances the bright herbs and lemon.
- Fresh herbs: Parsley, basil, and chives give this dish its signature green color and fresh, herby flavor. Exact measurements do not need to be precise, and this sauce is very forgiving.
Tips and Substitutions
- Herb measurements: Parsley, basil, and chives should be measured loosely packed. Small variations will not affect the final flavor, and everything blends smoothly in a food processor or blender.
- Chives: About 0.5 oz is roughly one standard grocery store clamshell of fresh chives.
- Broth: Unsalted chicken bone broth is recommended so you can control the seasoning, but any broth works. Vegetable broth keeps this recipe vegetarian. If using salted broth, reduce the added salt and adjust to taste.
- Spinach swaps: Baby spinach adds color and mild flavor, but arugula can be used for a more peppery bite.
- Creamy variations: For a tangier sauce, avocado can be replaced with Greek yogurt. The texture will remain creamy, but the flavor will be brighter and more acidic.
- Sauce consistency: If the sauce feels too thick, blend in a splash of broth or water until smooth and pourable.
- Serving ideas: This green goddess orzo can be served warm as a light main, a hearty side dish, or chilled and tossed as an orzo salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.
How to Make Green Goddess Orzo
See the recipe card below for full instructions and exact amounts.
- In a blender or food processor, combine all Green Goddess sauce ingredients.
- Blend until smooth, then taste and adjust seasoning as needed.
- Cook chopped shallots in olive oil until softened. Stir in the uncooked orzo and toast.
- Pour in the broth and season with salt and pepper. Bring to a gentle boil, then reduce the heat to a simmer. Stir often until the orzo is fully cooked through, adding more liquid as needed.
- Turn off the heat. Stir in the green goddess sauce and mix until well incorporated.
- Season to taste with salt and pepper. Serve with olive oil and lemon juice.
Green Goddess Orzo FAQs
What is green goddess sauce?
Green goddess sauce is a creamy, herb-forward sauce traditionally made with fresh herbs, garlic, and lemon. In this recipe, avocado is blended with parsley, basil, chives, spinach, and lemon to create a smooth, vibrant sauce that coats the orzo beautifully.
Can I make this green goddess orzo vegetarian?
Yes. Use vegetable broth instead of chicken broth to make this recipe completely vegetarian.
Can I make green goddess orzo ahead of time?
This dish is best served fresh, but it can be made up to 3 days in advance. Store leftovers in an airtight container in the refrigerator and reheat gently with a splash of broth or water to loosen the sauce.
Can green goddess orzo be served as an orzo salad?
Yes. This green goddess orzo can be served warm or chilled. For an orzo salad, let it cool completely, then toss with an extra squeeze of lemon juice and a drizzle of olive oil before serving.
More Tasty Orzo Recipes
Green Goddess Orzo
This Green Goddess Orzo is creamy, herb-packed, and vibrantly green. The sauce is made with fresh herbs, avocado, and lemon and stirred into tender orzo pasta.
Equipment
Ingredients
Green Goddess Sauce
- 1 Avocado
- 3 cloves Garlic
- 2 tablespoons Capers
- 2 cups Baby Spinach, about 2 large handfuls
- 1 cup Fresh Parsley, loosely packed
- 1 cup Fresh Basil, loosely packed
- ½ ounce Fresh Chives
- 1 Lemon, zest and juice
- 1 cup Unsalted Chicken Bone Broth
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt, adjust to taste
- ½ teaspoon Black Pepper, adjust to taste
Orzo
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 1½ cups Orzo Pasta, uncooked
- 3 cups Unsalted Chicken Bone Broth
- ¼ teaspoon Black Pepper, adjust to taste
- ¼ teaspoon Kosher Salt, adjust to taste
Instructions
Green Goddess Sauce
- Blend sauce: Add all green goddess sauce ingredients to a blender or food processor. Blend until completely smooth. Taste and adjust salt and pepper as needed. Set aside.
Orzo
- Toast orzo: Heat olive oil in a large pan over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the dry orzo and toast for 1 minute until lightly golden.
- Simmer: Pour in the broth, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer. Cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 10 to 15 minutes. Add additional splashes of liquid as needed.
- Finish: Remove from heat and stir in the green goddess sauce until fully coated. Taste and adjust seasoning as needed.
- Serve: Serve immediately with an extra squeeze of lemon juice or drizzle of olive oil, if desired.
Video
Notes
- Avocado: Use a ripe avocado for the creamiest texture. An underripe avocado will make the sauce less smooth and less flavorful.
- Chives: oz is approximately one standard plastic clamshell of fresh chives from the grocery store.
- Herbs: Parsley, basil, and chives create the classic green goddess flavor. You can swap in cilantro or tarragon for a slightly different profile.
- Capers: These add a subtle briny flavor. If your capers are very salty, rinse them briefly before blending.
- Broth: Unsalted chicken bone broth is recommended so you can control the seasoning, but any broth will work. Vegetable broth keeps this recipe vegetarian. If using salted broth, reduce the added salt and adjust to taste at the end
- Consistency: If the sauce is too thick, blend in an extra splash of broth or water until smooth.
- Cooking liquid: If the orzo absorbs liquid before becoming tender, add a splash of broth or water and continue cooking.
- Make it a meal: Top with grilled chicken, crispy parmesan chicken, shrimp, baked salmon, or roasted vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to loosen the sauce.
Nutrition
Calories: 418kcal, Carbohydrates: 56g, Protein: 15g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 647mg, Potassium: 841mg, Fiber: 7g, Sugar: 4g, Vitamin A: 3228IU, Vitamin C: 48mg, Calcium: 94mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
A perfect recipe when you’re craving something green! Extra creamy without any cream. I hope you enjoy!
So good and great way to use up a ton of greens!