Ingredients
Instructions
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1.
In a bowl, mix flours, xanthan gum and salt. Make a well in the middle and add the eggs and 1 tablespoon of water
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2.
Mix until you form a ball of dough. If the dough is still crumbly add another tablespoon of water or as needed
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3.
Turn dough onto lightly floured working surface and cut in half. Knead the dough until you form a smooth ball, about 2 minutes
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4.
Cover with plastic wrap and place in the freezer for 15 minutes, not any longer
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5.
Remove the dough from the freezer and using the large holes on a box grater grate the dough. (You can do this ahead of time, place the orzo on a tray and refrigerate until ready to use)
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6.
Using a large skillet melt the butter. Add garlic and cook over medium heat until the butter starts to brown, about 1 minute.
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7.
Add the orzo and stir to coat with the butter mixture. Add chicken broth and bring to boil. Reduce heat to simmer and cook for 5 minutes, until most of the liquid is absorbed. Stir in pesto sauce, parmesan and season with salt and pepper to taste. Serve immediately with extra parmesan cheese and fresh basil if you wish
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