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.
Servings: 4
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
