stephanie likes orzo. no, she lurves it. so i made orzo, cooked it al dente in stock and let it sit to cool, sucking up most all the liquid. i softened chopped fennel, pan roasted a nice piece of halibut in high oil and let it rest on the fennel. we had yesterdays pesto, which got darker in flavor, but mixed well with the orzo. incidentally, if you’ve got a whole bunch of basil, pine nuts and good olive oil you might as well make enough pesto to keep. it freezes well, if you omit the parmesan, you can always add the cheese midwinter when you might want to make use of your treasure on some cold snowy night.