Lemon Pesto Orzo With Crumbled Feta

• Homemade Basil Pesto
• 2 1/2 cups Fresh basil
• 1 Clove garlic
• 1/4 cup Chopped walnuts
• 1/2 teaspoon Salt
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Oregano
• 3 tablespoons EVOO
• 1 tablespoon Grated parmesan cheese
• Orzo
• 2 cups Orzo pasta
• 2 tablespoons Fresh lemon juice
• 1/2 cup Crumbled feta cheese

1. Bring 6 cups of salted water to a boil. Add orzo pasta and cook until al dente, or according to instructions (usually 8-10 minutes). Strain and place in refrigerator to chill.
2. While your orzo pasta is cooking, cut and wash your fresh basil leaves (if you prefer to use a store-bought pesto, that will work just as well). Peel and chop 1 clove of garlic into large pieces. Place basil leaves, EVOO, walnuts, salt, red pepper flakes, oregano, chopped garlic, and parmesan in a food processor. Blend until smooth or desired thickness.
3. Once your orzo pasta has been cooled to room temperature (this is important so that the feta does not melt), add fresh made pesto and lemon juice and stir to combine. Stir in crumbled feta. Serve chilled or at room temperature and enjoy!

fresh basil, garlic, walnuts, salt, red pepper, oregano, evoo, parmesan cheese, pasta, lemon juice, feta cheese

Taken from food52.com/recipes/27435-lemon-pesto-orzo-with-crumbled-feta (may not work)