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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Drizzling chimichurri sauce over orzo creates a standout side dish for your next Mexican meal. Another offering from St. Louis chef Coby Arzola. Ingredients:
4 garlic cloves, peeled |
1/2 cup cilantro leaf |
1/2 cup italian flat leaf parsley |
1/4 cup onion, chopped |
1 poblano pepper, halved, seeded and chopped |
2 tablespoons fresh lime juice |
1 teaspoon salt |
1/4 cup olive oil |
fresh ground black pepper, to taste |
1 (16 ounce) package orzo pasta |
1 red bell pepper, quartered, seeded and diced |
Directions:
1. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped.
2. Add cilantro, parsley, onion, poblano, lime juice and salt; process until pureed. With machine running, pour olive oil through feed tube in a slow, steady stream; process until well combined. Season with pepper.
3. In a large pot of salted boiling water, cook orzo according to package directions; drain well. Combine orzo, sauce and red bell pepper. Serve.
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