Nut-Pesto Green Rice

Nut-Pesto Green Rice

When you think of pesto, you probably think of basil and pine nuts. This quick, easy Nut Pesto Green Rice uses an elegant blend of parsley, garlic, lemon, walnuts, olive oil and almonds.

Once you have blended the ingredients in your food processor, you simply stir them into cooked rice. A simple, yet satisfying and beautiful side dish.

Ingredients for Nut Pesto Green Rice in small vessels on parchment

Parsley, as I remember hearing while growing up, has lots of iron in it – were you told to eat your parsley? But so often people don’t eat that little garnish on your plate at the restaurant. It can often have a sharp flavor that people avoid. This is a shame because bitter foods help in digestion! If one of your goals is to eat more of your plant foods raw, this is a good recipe for you.

Nut Pesto overhead view in food processor

Blended with the nuts, salt, garlic, lemon and oil as in this recipe, parsley loses the bite it sometimes has when you taste it plain. Its green color makes the dish seem even more rich and wholesome. Walnuts, rich in omega-3 fatty acids, can also have a bitter taste. Here, though, they contribute a rich creamy texture to the pesto.

Nut Pesto on Brown Rice in ceramic bowl

Best of all, once you have the rice cooked and the other ingredients assembled, you are only 5 food-processor minutes away from serving this lovely side dish.

Nut Pesto Green Rice in large bowl with toppings in small bowls

The cucumber gives a nice refreshing surprise and sweet flavor. The Nut Pesto Green Rice goes beautifully with a dish like Black Bean Sweet Potato Chili (link here).

Black Bean Sweet Potato Chili with Nut Pesto Green Rice in white bowl

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Nut Pesto green rice with lemon and cuke in small bowls

Nut-Pesto Green Rice

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Food processor
  • Cuisine: American

Description

This quick, easy Nut Pesto Green Rice uses an elegant blend of parsley, garlic, lemon, walnuts, and almonds made into a paste. Once you have blended the ingredients in your food processor, you simply stir them into cooked rice. A simple, yet satisfying and beautiful side dish.


Scale

Ingredients

For the rice:

1 c brown basmati rice

2 c water, for cooking

For the green nut pesto:

¼ cup almonds

¼ cup walnut pieces

2 cloves garlic, depending on size of cloves (2 tsp)

1 bunch parsley, de-stemmed (generous ½ cup tightly packed leaves)

½ teaspoon salt

1 ½ Tablespoons lemon juice

23 Tablespoons olive oil

½ cucumber, diced, for garnish

pepper to taste


Instructions

  1. Soak rice in 2 c water, changing often, for at least 8 hrs.
  2. Cook rice at a slow simmer until water is absorbed, or cook in a rice cooker.
  3. While rice is cooling, blend almonds, walnuts, and garlic in a food processor until in tiny pieces but not all the way to nut butter.
  4. Process in parsley, salt, lemon juice and oil until the mixture is a pesto-like paste. When rice has cooled a bit, stir nut-pesto mixture into it.
  5. Add pepper to taste.
  6. Top with cucumber and a few extra leaves of parsley.
  7. Delicious with a dish such as black bean sweet potato chili (link here).

Keywords: Gluten-free, dairy-free, vegan, greens

Nut Pesto green rice with lemon and cuke in small bowls



4 thoughts on “Nut-Pesto Green Rice”

  • My son was making salmon for the family last night, and we experimented with this pesto as a change from plain rice. Delicious. I wondered if I would taste either the lemon or the garlic , but all of the flavors blended together nicely. Thanks for a new salmon side dish!

    • Jenny D, I’m so glad to hear you enjoyed the Nut Pesto Green Rice! Yes, I agree that the lemon and garlic are just at the right level in the dish. Great idea to pair it with salmon, too. Thanks for the feedback!

  • This recipe has started a new trend of seasoning our rice all the time with garlic and parsley. So delicious!!

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