Creamy Tuscan Orzo & Pesto Toasts

Creamy Tuscan Orzo

fresh ingredients


  • 1 oz
    garlic/shallot/butter blend
  • 6 oz
  • 4 oz
  • 2 oz
    sundried tomatoes
  • 1 oz
    Italian house blend
  • 6 oz
    veggie stock/base blend
  • 2 oz
    fresh basil
  • 4 oz
    parmesan cheese
  • 2 oz
  • 1 oz
    lemon juice/Dijon mustard
  • 3 oz
    heavy cream
  • 2 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot 

Baking sheet

cook along



Preheat oven to 350ºF;

Slice baguette into thin toasts;

Roughly chop spinach;

Roughly chop sundried tomatoes, saving any oil;

Remove basil from stems & roughly chop leaves.

1Prepare Base

Add a drizzle of oil & garlic/shallot/butter blend to the pot over medium high heat. Sauté for 2-3 minutes. 

2Prepare Orzo

Add Italian seasoning, sundried tomatoes, lemon juice/Dijon blend & orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavours.

Add veggie stock/base & cream. Once it starts to bubble, continue cooking for 10 minutes (uncovered), stirring fairly often, turning the heat down to medium-low for steady bubble.

3Prepare Toasts

In the meantime, spread pesto on one side of baguette slice. Top with a sprinkle of cheese if you wish. Place on sheet pan & toast for 3-5 minutes, watching carefully that it doesn’t burn. 

4Finish the Dish

Check if orzo is cooked; should be a little firm to the bite. Take the pot off the heat, & stir in ½ parmesan, all spinach, & ½ basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there's too much liquid, just wait a little bit longer. Season with salt & pepper as needed.

5To Serve

Divide orzo in two bowls, top with remaining cheese & basil, serve with toasts.