Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo in a colander and set aside.

In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper.

In the pot, combine the cooked orzo with the sauce, chopped parsley, and basil. Toss until well coated.

Serve warm, garnished with grated parmesan cheese.