This Easy Lemon Pesto Rice Recipe is made with basil leaves, pine nuts, garlic, olive oil, parmesan cheese, basmati rice and lemon juice.
This is such a simple easy dish that everyone will love. If you use store bought pesto, all you need are three ingrdients: pesto, rice, and lemon. I prefer making the pesto from scratch, because the flavor is so much better with freshly chopped basil. To make the pesto, all you ned is a food processor or a blender.
This is such an easy and tasty alternative and a perfect side dish. You could even top this rice off with chicken or steak. You simply add the pesto in with the rice and water in a saucepan with boiling water, lower the temperature, and let it cook on low heat. Pesto is an Italian sauce that can be topped on pasta, chicken or rice. It is made with fresh basil, garlic, parmesan cheese, pine nuts and olive oil.
If you love this rice, feel free to try my Canned Pumpkin Coconut Rice or my Instant Pot Pearl Cousous.
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Why you will love Pesto Rice
Pesto rice is a delicious and flavorful dish that can be enjoyed as a side dish or a main dish. Here are some reasons why you might want to make pesto rice:
- Easy to make: Pesto rice is a quick and easy dish to make. It requires only a few ingredients and can be made in under 30 minutes.
- Versatile: Pesto rice can be served as a side dish or a main dish. It can also be served hot or cold, making it a great option for meal prep or leftovers.
- Flavorful: Pesto rice is packed with flavor from the basil, garlic, and Parmesan cheese in the pesto sauce. It's a great way to add some excitement and flavor to plain rice.
- Nutritious: Pesto rice can be made with brown rice or other whole grain varieties, making it a nutritious option. It can also be paired with vegetables, chicken, or fish for a complete and balanced meal.
- Crowd-pleaser: Pesto rice is a dish that is sure to please everyone at the table. It's a classic and beloved flavor combination that is hard to resist.
Pesto Rice Ingredients
- Basil
- Pine nuts
- Garlic
- Olive oil
- Parmesan cheese
- Basmati rice
- Lemon
See recipe card for Easy Lemon Pesto Rice quantities.
How to make Pesto Rice Recipe
In a food processor, add the basil leaves, pine nuts and garlic and process until minced. Slowly add the olive oil and cheese and process until smooth. This should yield about one cup of pesto.
Add 2 cups water a medium pot, ½ cup of the pesto, and a pinch of salt.
Bring to a boil. Add 1 cup basmati rice. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!).
Remove the lid and fluff the rice with a fork. Stir in the lemon juice.
Hint: Keep the lid shut tight on the rice and put the heat at the lowest temperature you can.
Substitutions
Basil: You will need a lot of fresh basil for this pesto. I have seen many different variations of pesto like using spinach, parsley cilantro and mint.
Pine nuts: Pine nuts are traditionally used for pesto, but I have seen many variations using walnuts, pistachios, almonds and even sunflower seeds.
Lemons: For best taste, use real lemons and not store bought lemon juice.
Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
Olive oil: I used olive oil for this recipe, but you can try canola, vegetable or sunflower oil as well.
Cheese: Traditionally, pesto is made with parmesan cheese. You could always use asiago, pecorino romano or grana Padano. If you would like for this to be vegan, you could use nutritional yeast in place of the cheese.
Pesto Rice Recipe Variations
There are many delicious variations to a basic pesto rice recipe. Here are a few ideas:
- Roasted Vegetable Pesto Rice: Toss chopped vegetables, such as bell peppers, zucchini, and eggplant, with olive oil and roast them in the oven until tender. Mix the roasted veggies with cooked rice and pesto for a flavorful and nutritious meal.
- Shrimp Pesto Rice: Cook shrimp in a pan with garlic and olive oil until pink and cooked through. Mix cooked rice with pesto, then stir in the cooked shrimp. Serve with a sprinkle of Parmesan cheese.
- Chicken Pesto Rice: Cut chicken breasts into bite-sized pieces and cook in a pan with olive oil until browned and cooked through. Mix cooked rice with pesto, then stir in the cooked chicken. Top with cherry tomatoes and fresh basil.
- Pesto Rice Salad: Mix cooked rice with pesto, then add diced cucumber, cherry tomatoes, and feta cheese. Drizzle with a balsamic vinaigrette for a fresh and satisfying salad.
- Mushroom Pesto Rice: Cook sliced mushrooms in a pan with garlic and olive oil until tender. Mix cooked rice with pesto, then stir in the cooked mushrooms. Top with chopped walnuts and a sprinkle of black pepper.
- Pesto Risotto: Cook arborio rice in a pot with chicken broth, white wine, and diced onion until the rice is creamy and tender. Stir in pesto and grated Parmesan cheese for a decadent and flavorful risotto.
Check out this Pesto Rosso that incorporates sun-dried tomatoes.
Equipment
To make pesto rice, you will need the following equipment:
- Cutting board and knife to chop any vegetables or herbs you may be using.
- A pot with a lid to cook the rice. I love using my Caraway pots for best quality. Get yourself a discount by clicking here.
- A spoon or spatula to stir the rice while it cooks.
- A blender or food processor to make the pesto.
- A bowl to mix the pesto with the cooked rice.
How to store Pesto Rice
To store pesto rice, first, allow it to cool to room temperature. Then, transfer the rice to an airtight container and store it in the refrigerator. Pesto rice can be stored in the refrigerator for up to four days.
When reheating pesto rice, add a splash of water or broth to the rice and cover it with a lid or microwave-safe cover. Heat it in the microwave or on the stovetop until the rice is heated through, stirring occasionally. It is important to reheat the rice thoroughly to ensure that it is safe to eat.
If you have leftover pesto rice and want to freeze it for later use, transfer it to a freezer-safe container and store it in the freezer for up to three months. To thaw and reheat frozen pesto rice, let it thaw in the refrigerator overnight and then follow the same reheating instructions as above.
Pesto Rice Recipe Top tips
Here are some top tips for making delicious pesto rice:
- Use high-quality ingredients: The flavor of the pesto rice depends on the quality of the ingredients used. Use fresh herbs, good quality olive oil, and Parmesan cheese to ensure the best flavor.
- Cook the rice correctly: Cook the rice according to package instructions, or use a rice cooker to ensure the rice is cooked evenly and not over or undercooked.
- Mix pesto with rice when it's still warm: Mix the pesto with the cooked rice when the rice is still warm. This will help the flavors to blend well and the pesto to coat the rice evenly.
- Customize your pesto: Experiment with different herbs, nuts, and cheeses to make your own unique pesto recipe.
- Add extra ingredients: Add vegetables, meats, or seafood to the pesto rice to make it a complete meal. Just make sure to cook them separately before mixing them with the pesto rice.
- Garnish with fresh herbs: Before serving, garnish the pesto rice with fresh herbs like basil or parsley. This adds a pop of color and extra flavor to the dish.
Pesto Rice Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Pesto Rice Recipe is made with basil leaves, pine nuts, garlic, olive oil, parmesan cheese, basmati rice and lemon juice.
Ingredients
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese or pecorino romano
- 1 cup basmati rice
- 2 tablespoons lemon juice
Instructions
- In a food processor, add the basil leaves, pine nuts and garlic and process until minced. Slowly add the olive oil and cheese and process until smooth. This should yield about one cup of pesto.
- Add 2 cups water a medium pot. Bring to a boil. Add 1 cup basmati rice, ½ cup of the pesto, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!).
- Remove the lid and fluff the rice with a fork. Stir in the lemon juice.
Notes
Do not peek after removing the saucepan from the flame. You don't want the water to evaporate.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Italian
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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