Pesto Rice

Course: Side Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 20

Resting Time: 5

Total Time: 30

Servings: people

Calories: 194kcal

Author: Platings and Pairings

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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Equipment

Large Saucepan

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.

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

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