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Heat the oil in a stock pot over medium heat. Add the onion, garlic, zucchini, Italian seasoning and pepper. Cook down for a couple of minutes, stirring frequently. Pour in the broth and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes, or until the zucchini is tender.
Use an immersion blender and blend the soup until smooth (see notes for standing blender). Stir in the pesto and bring the soup back to a gentle boil. Pour in the dry orzo and cook until the orzo is cooked through, stirring frequently so it doesn't stick to the bottom - approx. 8 minutes.
Taste and add lemon juice, salt & pepper as needed.
Serve hot with fresh parsley, crusty bread and red pepper flakes.