Pesto Lemon Rice

Pesto Lemon Rice Image 1 What you need: measuring spoons/cups, medium heavy bottomed sauce pan with tight fitting lid, chef’s knife, cutting board, food processor, spatula

Serves: 6

  • 1 1/2 cups rice
  • 1/2 cup fresh cilantro
  • 1/4 cup walnuts or pine nuts
  • 1/2 tsp garlic puree
  • 1/4 cup grated parmigiano reggiano
  • 1/4 cup olive oil
  • zest of 1/2 lemon + juice
  • 1/2 tsp salt + 1/2 tsp fresh ground pepper
  • additional salt & pepper to taste

Place 3 cups of water in a heavy bottom sauce pan. Add 1 tbs of butter and 1 tsp of salt. Bring to a boil and add in 1 1/2 cups of rice. Bring back to the boil and immediately lower the heat until the water is at a low simmer. Place the lid on top and cook for approximately 20 minutes. Don’t peek in the pot during the cooking time and make sure to let the rice sit off the heat for about 5 minutes.

Place the cilantro and nuts in a food processor and pulse until smooth. Add the garlic puree and pulse again to combine. Slowly add the olive oil while the food processor is running. Stop the food processor and scrape down the sides if necessary. Add the parmigiano reggiano cheese, 1/2 tsp of salt and 1/2 tsp of fresh ground pepper and pulse again till just combined. Add the cilantro mixture, lemon and lemon zest to the rice prior to fluffing up and serving. Season with additional salt and pepper to taste.

To Serve: Place the rice in the center of a wide open bowl or plate and top with fish, meat or chicken. I think my Spicy Garlic Salmon is perfect with this Mexican inspired rice dish!

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