Malibu, CA isn’t just beautiful, it’s bountiful. Malibu Farm chef-owner Helene Henderson specializes in transforming California’s fresh, abundant produce into flavorful dishes that have earned her a spot on the SoCal favorite chefs list. Visit the restaurant and take in the breathtaking ocean and mountain views, or recreate Henderson’s recipes at home with her vibrant new cookbook.
Tip: You’ll have leftover basil butter, which you can freeze and use again later. It’s delicious on toast, all kinds of veggies, and pretty much anything else.
- 1 stick butter
- 3 tablespoons Fresh Basil leaves
- 1 garlic clove, grated
- Zest from one lemon
- 1/2 teaspoon red hot chili flakes
- 2 cups orzo, cooked according to package instructions
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup red bell peppers, cut into strips
- 1/2 cup black olives, pitted
- 1/2 cup chopped parsley
- Arugula or radicchio
For the orzo
In a food processor, combine all basil butter ingredients and pulse until blended.
Toss the hot cooked orzo with about half the basil butter, depending how buttery you like it, and season to taste with salt.
Add the remaining ingredients, and garnish with arugula or sliced radicchio. Serve hot or room temperature.