Pesto Rice is a vibrant and flavorful alternative to traditional pesto pasta, combining fluffy white rice with a rich, herbaceous pesto sauce made from fresh basil, spinach, and garlic. With a nutty, creamy texture and bright green color, it’s a versatile side dish that pairs beautifully with roasted vegetables, grilled proteins, or can be enjoyed on its own. Simple, quick, and satisfying, this dish brings fresh flavor to the table in just 35 minutes.
Why You’ll Love This Recipe
Pesto Rice is a fresh twist on a classic flavor combo, perfect for when you want something quick but full of flavor. It’s naturally dairy-free and vegan-friendly, thanks to the use of nutritional yeast instead of cheese, and it’s easy to customize with your favorite herbs or nuts. Whether you’re serving it as a side or turning it into a main, this dish delivers on taste, texture, and nutrition with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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white rice
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fresh basil leaves
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baby spinach
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nutritional yeast
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extra virgin olive oil
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pine nuts or sunflower seeds
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garlic, minced
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salt and pepper, to taste
Directions
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Cook the Rice
Prepare rice according to package directions. Once cooked, set aside with the lid on to keep warm. -
Make the Pesto
In a food processor, combine basil, spinach, nutritional yeast, pine nuts (or sunflower seeds), garlic, salt, and pepper. Pulse until the mixture is broken down but not fully smooth.
With the processor running, slowly drizzle in the olive oil until you reach a creamy consistency. Scrape down the sides as needed. -
Combine
Add the pesto to the warm rice and stir until well coated. Taste and adjust seasoning as needed. -
Serve
Serve warm as a side dish or base for your favorite protein or roasted vegetables.
Servings and timing
This recipe serves 4 to 6 people.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Variations
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Use Brown Rice or Quinoa: For added fiber and nutrients, substitute with brown rice or cooked quinoa.
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Add Protein: Mix in chickpeas, grilled tofu, or chicken for a protein-packed bowl.
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Cheesy Finish: If not vegan, stir in grated Parmesan or Pecorino.
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Lemon Zest: Add a bit of lemon zest or juice for a bright, citrusy punch.
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Different Greens: Swap spinach with arugula or kale for a peppery or earthier flavor.
Storage/Reheating
Store leftover pesto rice in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over low heat with a splash of water or olive oil to loosen the pesto.
It can also be enjoyed cold as part of a salad or lunch bowl.
FAQs
Can I use store-bought pesto?
Yes, for a quicker version, use your favorite store-bought pesto. Just mix it into freshly cooked rice.
Is this recipe vegan?
Yes, this version uses nutritional yeast instead of cheese, making it completely plant-based.
What type of rice works best?
Long-grain white rice gives the best fluffy texture, but basmati or jasmine rice also work well.
Can I freeze pesto rice?
You can freeze it, though the texture of the rice may change slightly upon thawing. Store in airtight containers and reheat gently.
What are the best toppings or additions?
Top with roasted cherry tomatoes, sautéed mushrooms, or a fried egg for extra flavor and nutrition.
Can I use nuts other than pine nuts?
Yes, walnuts, almonds, or cashews are great alternatives and more budget-friendly than pine nuts.
How much pesto should I add?
Adjust to taste—start with about ¾ of the batch and add more as needed.
Can I make the pesto ahead of time?
Yes, the pesto can be stored in the fridge for up to 1 week or frozen for up to 3 months.
Does it work with cold rice?
Yes, it makes a delicious cold salad or meal prep base when tossed with chilled rice.
How do I make the pesto smoother?
Blend longer and add a bit more olive oil until the texture is silky and creamy.
Conclusion
Pesto Rice is a flavorful, herb-packed side dish that’s easy to prepare and endlessly adaptable. Whether you’re pairing it with roasted veggies, grilled meats, or enjoying it on its own, this dish brings a delicious depth of flavor and a beautiful pop of green to any plate. Fresh, fast, and satisfying—it’s a new staple for your recipe rotation.
Print
Pesto Rice
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Pesto Rice is a flavorful, herbaceous side dish made with fluffy white rice and a vibrant, homemade vegan pesto. Ready in under 40 minutes, it’s a fresh and delicious alternative to pesto pasta, perfect for pairing with veggies or proteins.
Ingredients
- 2 cups uncooked white rice
- 2 cups fresh basil leaves, packed
- 1 cup baby spinach
- 1 tablespoon nutritional yeast
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or sunflower seeds
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the rice according to the package directions. Once done, set aside and keep covered.
- In a food processor, combine pine nuts, basil, spinach, nutritional yeast, garlic, salt, and pepper. Pulse until the nuts are mostly broken down, scraping the sides as needed.
- With the processor running, slowly pour in the olive oil until the pesto reaches your desired creamy consistency.
- Add the pesto to the cooked rice and mix thoroughly. Taste and adjust seasoning as needed.
Notes
- Serve with roasted vegetables or grilled proteins for a complete meal.
- For added depth of flavor, toast the rice in a bit of oil for 2–3 minutes before cooking.
- Customize pesto texture to your liking—chunky or smooth.
- On busy days, substitute with minute rice and store-bought pesto for a quick fix.
Nutrition
- Serving Size: 1 serving
- Calories: 666
- Sugar: 1 g
- Sodium: 22 mg
- Fat: 35 g
- Saturated Fat: 4 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 0 mg
