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Nut-Pesto Green Rice

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.
Course Side Dish
Cuisine American
Keyword dairy-free, Gluten-free, greens, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Beth


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
  • 2-3 Tablespoons olive oil
  • ½ cucumber diced, for garnish
  • pepper to taste


  • Soak rice in 2 c water, changing often, for at least 8 hrs.
  • Cook rice at a slow simmer until water is absorbed, or cook in a rice cooker.
  • 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.
  • 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.
  • Add pepper to taste.
  • Top with cucumber and a few extra leaves of parsley.
  • Delicious with a dish such as black bean sweet potato chili (link here).