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This Pesto Rice is tossed with homemade pesto and topped with toasted pine nuts, juicy roasted cherry tomatoes and lots of fresh basil. Serve with balsamic tofu for a well rounded main course or serve on it’s own as a delicious side dish.

A plate of pesto rice with roasted cherry tomatoes on the vine.
pesto rice

📝 Why You’ll Love this Pesto Rice:

  • Taste: Fresh, bright, herby, and garlicky from the flavor-packed pesto.
  • Texture: Fluffy with juicy roasted cherry tomatoes, crunchy pine nuts and charred tofu on top.
  • Difficulty: Easy!
  • Customizability: Make this rice as a side dish or top it with your favorite proteins to turn it into a main course.
  • Time: Under 30 minutes.
  • Why We Love This Pesto Rice: I’m a firm believer that if you put pesto on anything it makes it 10x better. This rice is packed with flavor especially when paired with juicy, sweet roasted tomatoes. I love sprinkling toasted pine nuts on top and serving it with my balsamic tofu for a fresh Spring or Summer dinner.

Ingredients:

ingredients like pesto, jasmine rice, pine nuts, shallots and water on a wooden cutting board.
ingredients

Ingredient Notes & Substitutions

  • Rice: I used Jasmine rice in this recipe, however you can your favorite kind of rice or one that you may have on hand. Feel free to use brown rice (cooking time will be longer) or basmati rice. This recipe is also great if you have leftover rice or cooked rice that you need to use up. If using instant Jasmine rice or another instant rice, be sure to follow the package directions. 
  • Basil Pesto: Feel free to use store-bought pesto if you don’t have time to make this homemade pesto recipe.
  • Olive Oil: This can be swapped for another type of oil or vegan butter. 
  • Vegan Parmesan Cheese: This is optional, but does add a bit more flavor to the finished rice. My favorite is by Violife.

Helpful Equipment

Here are a few tools you’ll need to make this recipe:

  • Small Saucepan or Pot or Rice Cooker
  • Baking Pan, for the cherry tomatoes
  • Food Processor, for making this pesto recipe

Step-by-Step Instructions

🌿 *Ingredient Quantities are in the Recipe Card Below!*

STEP 1: If using homemade pesto, prepare it now according to this recipe. You’ll want to blend the basil, olive oil, pine nuts, garlic cloves, salt and pepper in the food processor.

STEP 2: Place the cherry tomatoes on a parchment lined baking sheet or baking dish. Drizzle with olive oil and roast at 425F for about 15 minutes.

STEP 3: Toast the pine nuts for 2-3 minutes in a dry pan until golden brown and fragrant, stirring frequently. 

STEP 4:  Add the olive oil to the pot, then add the sliced shallots. Reduce the heat to medium-low and sauté for 1-2 minutes until slightly translucent. 

STEP 5: Rinse the rice under cold water until the water runs clear. Add the rice and toast for 1 minute while stirring to prevent burning. Add the water, salt, and pepper. Cover and bring to a simmer.

STEP 6: Simmer covered for 12-15 minutes over low heat until all the liquid has absorbed. Remove the lid. Add the pesto and fluff with a fork to combine. 

Serving Ideas

Once the rice has absorbed the liquid, taste it and add fresh lemon juice and a pinch of salt or pepper if needed. You can transfer to a large bowl or serve the rice from the pot. Top with the toasted pine nuts, fresh chopped basil (or other fresh herbs like parsley), and the roasted cherry tomatoes. If you don’t have time to roast the cherry tomatoes, you can top the rice with halved fresh tomatoes. 

One of my favorite ways of serving this rice dish is by topping it off with my homemade balsamic tofu and a drizzle of high quality balsamic vinegar. The balsamic vinegar is tangy and sweet… a perfect pair with the delicious pesto flavor. 

While this is a tasty side dish, you can definitely use this recipe as the base for pesto rice bowls! Below are a few protein ideas, veggie toppings, and fresh ingredients to pair with the rice:

Proteins:

  • Crispy Pan-fried Garbanzo Beans: Pan fry a can of chickpeas with olive oil, salt, pepper, garlic powder and onion powder until golden brown and crispy. 
  • Vegan Chicken Sausage: These ones by Field Roast are delicious!
  • Homemade Seitan Strips: Or use store-bought seitan.

Veggies:

Main Courses:

This recipe would also make an easy side dish for a Spring or Summer picnic or lunch. As a general rule of thumb, this rice would go great with almost any Italian recipe. Here are a few main courses and some of my favorite dishes that I think would pair well with it!

  • Vegan Chicken Parmesan: Instead of serving the chick’n parm with pasta, serve it with this rice dish. 
  • Sticky BBQ Vegan Ribs: Sweet and tangy BBQ sauce goes so well with fresh basil. This combo would be great for a sunny, summer BBQ.
  • Crispy Pan-Fried Tempeh: High in protein, super savory, nutty and crispy- this tempeh would be delicious on this rice!

I used classic basil pesto in this recipe, but you could also mix in Sun-dried Tomato Pesto or Lemon Pesto for a different flavor. 

Pesto rice in a small white pot topped with pine nuts and fresh basil.
the cooked pesto rice

Storage & Other Cooking Methods

Store in an airtight container in the fridge for 2-3 days. Like most rice recipes, this pesto rice is best the first day.

This rice can also be made in a rice cooker. Follow the same steps above, but add the cooked shallots, dry rice, salt, pepper and water to the rice cooker pot. Cook on the white rice setting. Fluff with a fork and stir in the pesto once it is done.

Helpful Tips For The BEST Pesto Rice

❶ Toast the Pine Nuts Until Golden: Bring out the flavor of the pine nuts by toasting them in a dry pan for 2-3 minutes until golden brown and fragrant. This step makes a huge difference in flavor.

❷ Rinse the Rice: Be sure to rinse the rice until the water runs clear. This helps prevent the rice granules from sticking to each other.

❸ Add More Pesto, Acid and Seasonings to Taste: Depending on the pesto used, you may need to adjust the flavorings slightly. Add a spritz of lemon juice and a pinch of salt as needed.

A plate of pesto rice topped with balsamic tofu and roasted cherry tomatoes.
serving the pesto rice with tofu
More Delicious Rice & Grain Recipes:
Did you make this Pesto Rice Recipe?
I’d love to know! Leave a star rating and comment below! 

Pesto Rice with Roasted Cherry Tomatoes

5 from 1 vote
By Emily
This Pesto Rice is tossed with homemade basil pesto and topped with toasted pine nuts, juicy roasted cherry tomatoes and lots of fresh basil. Serve with balsamic tofu for a well rounded main course or serve on it's own as a delicious side dish.
4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
4 servings

Equipment

  • Small Saucepan or Pot

Ingredients

  • ¼ cup pine nuts
  • 2 tbsp extra virgin olive oil, or vegan butter
  • 2 large shallots, sliced thin (½ cup)
  • 1 cup dry jasmine rice
  • 1 ½ cups water
  • ½ tsp salt
  • tsp black pepper, fresh cracked
  • ½ cup basil pesto
  • 1-2 tsp fresh lemon juice, optional
  • ¼ cup fresh basil, garnish

To Serve:

Instructions

  • Heat a large non-stick pot over medium heat. Add the pine nuts and toast for 2-3 minutes until golden brown and fragrant, stirring frequently. Remove from the heat and set aside.
    ¼ cup pine nuts
  • Add the olive oil to the pot, then add the sliced shallots. Reduce the heat to medium-low and sauté for 1-2 minutes until slightly translucent.
    2 tbsp extra virgin olive oil, 2 large shallots
  • Rinse the rice under cold water until the water runs clear.
    1 cup dry jasmine rice
  • Add the rice and toast for 1 minute while stirring to prevent burning. Add the water, salt, and pepper. Cover and bring to a simmer.
    1 ½ cups water, ½ tsp salt, ⅛ tsp black pepper
  • Simmer covered for 12-15 minutes over low heat until all the liquid has absorbed. Remove the lid. Add the pesto and fluff with a fork to combine.
    ½ cup basil pesto
  • Taste and add lemon juice and more salt or pepper. Top with the toasted pine nuts and fresh chopped basil. Serve with roasted cherry tomatoes (see next step) and balsamic tofu.
    1-2 tsp fresh lemon juice, ¼ cup fresh basil

To Make Roasted Cherry Tomatoes:

  • Preheat the oven to 425F. Line a baking sheet with parchment. Place the cherry tomatoes on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes until the skin of the tomatoes begins to split and they are tender.
    24 oz cherry tomatoes, 1 tbsp extra virgin olive oil

Recipe notes

This rice can also be made in a rice cooker. Follow the same steps above, but add the cooked shallots, dry rice, salt, pepper and water to the rice cooker pot. Cook on the white rice setting. Fluff with a fork and stir in the pesto once it is done.

Nutrition

Calories: 438kcalCarbohydrates: 46gProtein: 7gFat: 20g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish
Cuisine Italian

© Thank You Berry Much. Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated, copying or pasting full recipes to any social media is strictly prohibited.

A plate of pesto rice with roasted cherry tomatoes on the vine.

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Pinterest pin for the pesto rice recipe.
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Recipe Rating





5 from 1 vote (1 rating without comment)

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