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Lemon Pesto Rice Recipe

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  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


This Lemon Pesto Rice Recipe is made with basil leaves, pine nuts, garlic, olive oil, Parmesan cheese, brown rice and lemon juice.


  • 1 cup fresh basil leaves, packed
  • 1/2 cup sunflower seeds, toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 2 bags Success Boil-in-Bag Brown Rice
  • For Topping:
  • Lemon juice 
  • Sunflower seeds, toasted
  • Feta cheese, crumbled


  1. Prepare the Pesto: In a food processor, combine basil, toasted sunflower seeds, garlic, and Parmesan cheese. Pulse until coarsely chopped. With the food processor running, gradually add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
  2. Cook the rice according to package instructions. 
  3. Combine Pesto and Rice: In a large mixing bowl, combine the cooked rice and pesto. Toss until the rice is well coated with the pesto.
  4. Assemble the Dish: Transfer the pesto-coated rice to a serving platter. Squeeze fresh lemon juice over the rice.Sprinkle additional toasted sunflower seeds and crumbled feta cheese on top. Serve and enjoy!


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