Orzo Pestonade

• 1 lb orzo pasta
• 12 cup whole kalamata olive
• 12 cup sundried tomatoes packed in olive oil, drained
• 14 cup toasted pine nuts
• 2 -3 fresh garlic cloves
• 1 bunch fresh basil
• sea salt
• fresh cracked black pepper
• 34 cup extra virgin olive oil
• 2 12 cups fresh Baby Spinach
• 2 tablespoons fresh grated parmigiano
• parsley (to garnish)

1. Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly.
2. Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.
3. Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.
4. Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.
5. Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.
6. Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo.
7. Add fresh baby spinach leaves and combine well.
8. Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.

orzo pasta, olive, tomatoes, nuts, garlic, fresh basil, salt, black pepper, extra virgin olive oil, spinach, parmigiano, parsley

Taken from www.food.com/recipe/orzo-pestonade-419164 (may not work)