In a food processor, combine the packed basil, garlic, raw pine nuts and oil
and puree until a uniform sauce results. Scrape the mixture into a bowl and stir
in the grated cheese. Set aside.
Bring a large pot of salted water to a boil and cook the orzo until tender. Drain
well, rinse, drain again and place in a large bowl. Toss with a couple of tablespoons
of the reserved pesto dressing, or more to taste. Reserve any leftover pesto for
To serve, add the tomatoes and toasted pine nuts to the salad, toss with more
pesto dressing and black pepper to taste, and scatter with fresh basil.