Pesto Rice
This rice is so versatile and such an easy side dish. Change the type of herbs, nuts and or cheese you use and the possibilities are endless. I used cilantro, almonds and Parmesan, cause that's what I had in the fridge. No one will judge if you use store bought pesto either :)
Equipment
- food processor
Ingredients
Pesto
- 2 cloves garlic
- 1 bunch cilantro mostly leaves, some small stems ok, about 2-3 cups
- 1/3 cup Parmesan grated
- 1/2 cup almonds toasted
- 1/2 cup olive oil
- salt and black pepper to taste
Rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup onion white or yellow, diced
- 1 cup basmati or jasmine rice
- 2 cups chicken or vegetable stock
- 1/4 cup Pesto
- 1 handful cilantro leaves
Instructions
Pesto
- Place garlic, cilantro, cheese and nuts in bowl of food processor. Pulse until roughly chopped. With motor running, drizzle in olive oil, then pulse until just smooth. Salt and pepper to taste and add additionl olive oil if you prefer your pesto looser.
Rice
- In a medium sized saucepan, over medium high heat, add olive oil, butter and onions. Saute for 2-4 minutes or until onion is just translucent. Add rice and stir for 1-2 minutes to moisten and lightly toast rice. Add stock. Bring to a boil; stir once or twice, lower heat to lowest simmer setting, cover and cook for 17-20 minutes, resisting the temptation to open lid until the shortest cooking time. Take a peek and see if any liquid remains. If it looks dry, cover, turn off heat and let rest for 3-5 minutes. Fluff with a fork and stir in pesto and cilantro leaves. If you see any liquid remaining, cover and continue to cook for an additional 1-3 minutes.
Notes
You will have leftover pesto, but that's not a bad thing, right? Pesto is a great on roasted vegetables, spooned over grilled fish or just served with crackers or a crusty loaf for an appetizer.