Pesto Rice

This pesto rice is so simple but packed with flavor! Its fresh, herby flavors make this rice the perfect side dish for any meal. Finished with a fresh squeeze of lemon for an irresistible tangy flavor, this pesto rice is going to be your new favorite.

If you’re a fan of pesto, then you’ll love this simple but delicious pesto rice. It’s so easy to add a punch of flavor without much effort, making mealtime that much more tasty.

 

Why You’ll Love This Recipe

• You only need five ingredients to make this! How much easier can it get?
• You can easily adjust this recipe to make it taste stronger of pesto, or you can add more lemon, garlic, etc.
• This pesto rice pairs so wonderfully with so many different dishes! Try my roasted half chicken recipe, almond crusted salmon recipe, or Dutch oven turkey breast recipe.

Ingredients You’ll Need

• butter — I love giving the rice a quick toast with butter to add some extra flavor to the rice. If you toast rice before cooking, you get a lovely rich and nutty flavor that pairs really well with pesto. You can swap for olive oil if you prefer.
• rice — I use basmati rice, but you can use any kind of rice you prefer to make pesto rice. However, keep in mind that rice such as brown rice will have a different cooking time.
• pesto — homemade pesto is great, but I usually make this with leftover pesto from Costco, haha. I usually have a jar in the fridge with juuuuust enough left to make this and it’s perfect for using it up.
• garlic powder — I use garlic powder, but you can season the rice with some regular minced garlic (add it along with the butter and rice to toast).
• water or broth — water is perfectly fine for pesto rice, but you can add more flavor by using (low sodium) vegetable or chicken broth.
• lemon — I use fresh lemon juice to finish off the pesto rice, but you can also add some lemon zest to the rice before cooking.

How to Make Pesto Rice

• In a saucepot over medium-high heat, add the butter, and once melted, add the basmati rice. Toast the rice for 2 to 4 minutes.
• Add the pesto and garlic powder.

• Add the water (or broth) and stir to combine. Cover with a lid and allow the rice to come up to a boil before lowering the heat to medium-low. Simmer the rice for 20 to 25 minutes or until the rice has absorbed all the liquid.
• Remove the pot from the heat, keep the lid on the pot, and let the rice rest for 10 minutes. Add the lemon juice over the rice and fluff the rice before serving.

Recipe Tips and Notes

• Always rinse rice beforehand! This helps remove any debris or dust on the rice. I always rinse the rice until the water runs clear. Rinsing also helps remove some of the starch and keeps the rice fluffy and not gummy.
• It’s important to let the rice rest! As the rice rests, the grains cool off slightly and firm up. If you try to fluff the rice while it’s still piping hot, you might end up accidentally mushing it.
• 1 cup of uncooked basmati rice yields 3 cups cooked basmati rice.
• Resting the rice helps the moisture distrubute evenly throughout.

Make Ahead Tips

• Meal prep: once cooled, store the cooked pesto rice in an airtight container for up to 4 days in the fridge.
• Freezer: allow the rice to cool before transferring to an airtight container in the freezer. Freeze for up to 3 months.

More Rice Recipes to Try

• Pumpkin Rice
• Coconut Lime Rice (Instant Pot Coconut Lime Rice)
• Cilantro Lime Rice (Instant Pot Cilantro Lime Rice)
• Japanese Corn Rice
• How to Cook Jasmine Rice
• Purple Rice

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