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Orzo-Grape Salad with Basil and Toasted Pistachios Recipe

Ingredients

How to make it

  • Instructions: 1. First, you'll need to toast 1 cup of pistachios in the walnut oil. To do this, combine 1 C of pistachios and the 1/2 C. walnut oil in a small skillet.
  • 2. Heat together over low heat until pistachios begin to toast a little. Don't let it get too hot, as it'll ruin the flavor of the oil. Stir in the pressed garlic. Cook one minute. Remove from heat.
  • 3. Drain the cooked orzo well, then transfer into a large mixing bowl.
  • 4. Stir in the oil/pistachio/garlic mixture.
  • 5. Stir in the lemon juice. Stir in the grapes and 3/4 C. of the basil.
  • 6. Add salt and pepper.
  • 7. Cover and chill at least 8 hours, best overnight. Taste for seasoning and add a bit more salt and pepper if needed.
  • 8. Garnish each serving with remaining pistachios and basil.
  • A great make ahead Easter menu idea for when you're short on time and want tons of flavor.
  • url:
  • http://www.divinedinnerparty.com/easter-menu-ideas.html

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