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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with making your basil pesto. Use a food processor for ease. Add your basil and toasted pine nuts and pulse a few times. Then add your Parmesan and slowly add your olive oil. Season and adjust to taste.
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For
2
M
I
2
Salmon fillet
170
g
Orzo
1
large
Shallot
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Kath F
17 days ago
Salmon looks a little ragged as I cooked a tail and portioned it. No mention of when to add the peas in the recipe so used my judgement. 600ml of stock to 170g of orzo worked perfectly for us
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James O'Sullivan
17 days ago
Hey Kath! I made this recipe a couple nights ago myself! Tail pieces can be tricky but it looks like you did a great job! Hope you loved it. 😊
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Kath F
17 days ago
It was delicious James 😊
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M
Martin H
3 months ago
Delicious. Cheers James (photos need a bit of work 😂)
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James O'Sullivan
3 months ago
Love this one, always a winner!
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M
Martin H
3 months ago
Hiya James. Roughly how much orzo (grams) is needed given the 600ml of stock?
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James O'Sullivan
3 months ago
Hi Martin, I tend to add double the amount of liquid. That way it creates like a risotto/creamy texture. So I guess do 1litre, then keep adding it littlle by little until the texture it just right. Hope that helps
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M
Martin H
3 months ago
Brilliant. Thanks James. Photo to follow later tonight 👍
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with making your basil pesto. Use a food processor for ease. Add your basil and toasted pine nuts and pulse a few times. Then add your Parmesan and slowly add your olive oil. Season and adjust to taste.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Salmon fillet
170
g
Orzo
1
large
Shallot
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Kath F
17 days ago
Salmon looks a little ragged as I cooked a tail and portioned it. No mention of when to add the peas in the recipe so used my judgement. 600ml of stock to 170g of orzo worked perfectly for us
Like
Reply
Cancel
James O'Sullivan
17 days ago
Hey Kath! I made this recipe a couple nights ago myself! Tail pieces can be tricky but it looks like you did a great job! Hope you loved it. 😊
Like
Reply
Cancel
Kath F
17 days ago
It was delicious James 😊
Like
Reply
Cancel
M
Martin H
3 months ago
Delicious. Cheers James (photos need a bit of work 😂)
Like
Reply
Cancel
James O'Sullivan
3 months ago
Love this one, always a winner!
Like
Reply
Cancel
M
Martin H
3 months ago
Hiya James. Roughly how much orzo (grams) is needed given the 600ml of stock?
Like
Reply
Cancel
James O'Sullivan
3 months ago
Hi Martin, I tend to add double the amount of liquid. That way it creates like a risotto/creamy texture. So I guess do 1litre, then keep adding it littlle by little until the texture it just right. Hope that helps
Like
Reply
Cancel
M
Martin H
3 months ago
Brilliant. Thanks James. Photo to follow later tonight 👍
Like
Reply
Cancel
