Make dinner extra special with this Pesto Rice. It’s an impressive side dish that combines broth-infused white rice, vibrant pesto, and a sprinkle of toasted pine nuts. Surprisingly easy and ready in just 30 minutes, it’s the perfect complement to a wide range of main courses, whether you’re cooking on a busy weeknight or entertaining guests.
Table of Contents
If you love pesto risotto but want a lighter, easier side dish, this pesto rice is a must-try! Herbaceous pesto gets stirred into broth-infused, fluffy white rice, creating a side dish that just might steal the show. Top it with a sprinkle of pine nuts and fresh basil for an effortless touch of finesse.
Ingredient notes
- Olive oil – Combined with the butter to toast the rice grains for extra depth of flavor.
- Butter – Use unsalted butter for better control of the salt content in this dish, otherwise salted butter is fine too.
- White rice – I like to use long grain white rice when making this pesto rice, but you can also use jasmine rice or short grain white rice.
- Chicken broth – Broth is necessary when making this pesto rice as it cooks the rice to tender perfection while infusing every grain with savory flavors. Homemade bone broth is a delicious alternative to chicken broth too.
- Lemon juice – This will brighten the pesto rice. Lime juice can also be used.
- Pesto – Homemade or a quality store-bought version. (For inspiration, see my recipes for Pesto Genovese, Pesto Mayo, Kale Pesto, Carrot Top Pesto, and Arugula Pesto)!
- Salt – To taste.
- Garnish – Top this pesto rice with toasted pine nuts and fresh basil, if desired.
How to make it
Step 1
Cook the rice
- In a large sauce pan, heat the olive oil and butter over medium high heat.
- Add the rice and toast the grains for 1 minute, until translucent.
- Add the broth and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover, and cook for 15-18 minutes, until the rice is tender.
Step 2
Add pesto and garnish
- Remove from heat and let rest for 5-10 minutes.
- Fluff rice with a fork, then stir in the pesto and lemon juice.
- Season with salt, to taste.
- Garnish with fresh basil and pine nuts, if desired.
Ways to use leftover pesto rice
Pesto is a fantastic shortcut to transforming plain rice into something memorable. Here are a few other ways to put leftover pesto rice to work:
- Pesto rice bowls: Use pesto rice as a base for grain bowls. Top with roasted chickpeas, fresh veggies, avocado, and a drizzle of extra pesto.
- Stuffed peppers or tomatoes: Mix pesto into cooked rice along with cheese, then stuff into bell peppers or tomatoes and bake for an easy vegetarian main.
- Pesto fried rice: Sauté leftover pesto rice with garlic, peas, and a scrambled egg for a quick next-day lunch with some serious flavor!
Tips and tricks
- Make homemade pesto 2-3 days in advance by keeping it in an airtight container in the fridge. Follow the recipe as is just before serving.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
- Remember that broth is typically salty, unless you use a low-sodium brand or recipe, so taste the pesto rice before serving and only add more salt as needed.
- To help prevent the rice from becoming sticky, rinse the grains under cold water until the water runs clear. This removes the excess surface starch and results in fluffier rice.
- Try not to lift the lid on the pot as the rice is simmering because releasing the trapped steam can lead to unevenly cooked rice.
- Gently fluff the rice with a fork once the rice is finished cooking. This releases excess steam and prevents the grains from clumping together.
Variations
Just when you thought this pesto rice couldn’t get any better, here are some creative ways to adapt this recipe to your flavor preferences:
- Zing – While I love the freshness that lemon or lime juice can bring to this homemade pesto rice, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest (yuzu, lemon, or lime) for extra brightness.
- Try different types of pesto varieties – Swap the traditional pesto Genovese for other types, like sun-dried tomato pesto, carrot top pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
- Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the pesto rice for added volume, texture, and flavor.
- Cheesy twist – Stir is freshly grated Parmesan once the rice is cooked and pesto is mixed in for a delicious cheesy flavor.
- Nut-free – Omit the pine nuts as garnish or replace them with sunflower seeds or pumpkin seeds.
- Dairy-free/vegan – Replace the butter with additional oil, omit the parmesan (from your pesto) and use vegetable broth.
Serving suggestions
This pesto rice is a stand-out side dish, perfect for pairing with any of these mouthwatering main courses:
Storing
- Store your cooled pesto rice in an airtight container in the refrigerator for up to 4 days, and simply whisk in a little water, broth, or lemon juice to thin it if it thickens.
- Feel free to also freeze this pesto rice for up to 3 months. Thaw in the fridge and reheat on the stove until warmed through with a splash of liquid, if needed.
Erin’s wine pairings for Pesto Rice
This herbaceous rice pairs beautifully with a variety of wines that complement its rich, nutty, and earthy flavors:
- The bright acidity and citrus notes of dry white wine, like Sauvignon Blanc or Pinot Grigio, will balance the richness of this rice dish very well.
- A dry or off-dry Riesling provides a touch of sweetness and balanced acidity that works well with the herby, pesto rice.
- More → wine pairings for pesto!
More flavor-infused rice dishes
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new!
Greek Lemon Rice
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new!
Garlic Rice
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new!
Spinach Rice
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new!
Hibachi Fried Rice
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Full Recipe
Pesto Rice
Make dinner extra special with this Pesto Rice. It’s an impressive side dish that combines broth-infused white rice, vibrant pesto, and a sprinkle of toasted pine nuts. Surprisingly easy and ready in just 30 minutes, it’s the perfect complement to a wide range of main courses, whether you’re cooking on a busy weeknight or entertaining guests.
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Serves 6 people
Equipment
Ingredients
- 1 Tablespoon olive oil (extra virgin)
- 1 Tablespoon butter
- 1 cup white rice
- 1 1/2 cups chicken broth (or bone broth)
- 1 Tablespoon lemon juice
- ¼ cup pesto
- Salt (to taste)
- Fresh basil leaves and pine nuts (to garnish)
Instructions
- In a large saucepan, heat the 1 Tablespoon olive oil and 1 Tablespoon butter over medium high heat. Add the 1 cup white rice and toast the grains for 1 minute, until it becomes translucent.
- Add the 1 1/2 cups chicken broth and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover, and cook for 15-18 minutes, until the rice is tender.
- Remove from heat and let rest for 5-10 minutes. Fluff rice with a fork then stir in the ¼ cup pesto and 1 Tablespoon lemon juice. Season with salt, to taste. Garnish with fresh basil and pine nuts, if desired. Enjoy!
Notes
Storing
- Store your cooled pesto rice in an airtight container in the refrigerator for up to 4 days, and simply whisk in a little water, broth, or lemon juice to thin it if it thickens.
- Feel free to also freeze this pesto rice for up to 3 months. Thaw in the fridge and reheat on the stove until warmed through with a splash of liquid, if needed.
- Make homemade pesto 2-3 days in advance by keeping it in an airtight container in the fridge. Follow the recipe as is just before serving.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
- Remember that broth is typically salty, unless you use a low-sodium brand or recipe, so taste the pesto rice before serving and only add more salt as needed.
- To help prevent the rice from becoming sticky, rinse the grains under cold water until the water runs clear. This removes the excess surface starch and results in fluffier rice.
- Try not to lift the lid on the pot as the rice is simmering because releasing the trapped steam can lead to unevenly cooked rice.
- Gently fluff the rice with a fork once the rice is finished cooking. This releases excess steam and prevents the grains from clumping together.
- Zing – While I love the freshness that lemon or lime juice can bring to this homemade pesto rice, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest (yuzu, lemon, or lime) for extra brightness.
- Try different types of pesto varieties – Swap the traditional pesto Genovese for other types, like sun-dried tomato pesto, carrot top pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
- Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the pesto rice for added volume, texture, and flavor.
- Cheesy twist – Stir is freshly grated Parmesan once the rice is cooked and pesto is mixed in for a delicious cheesy flavor.
- Nut-free – Omit the pine nuts as garnish or replace them with sunflower seeds or pumpkin seeds.
- Dairy-free/vegan – Replace the butter with additional oil, omit the parmesan cheese (from your pesto) and use vegetable broth.
Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 331mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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