Summer Side
Pesto Rice Salad
Pesto always tastes like summer. Even when I get a craving during the winter and whip up a batch, I’m transported to summer sunshine and gardens overflowing with fresh and fragrant basil. It is truly one of my favorite comfort foods. If the basil is in short supply, I use baby spinach or arugula or a combination of greens. The flavor never disappoints.
This easy to make Pesto Rice Salad will be your new favorite summer side dish. It’s super easy to make and super flexible too. You can use white medium grain rice, as I’ve done here or you can use brown or jasmine. Summer produce offers many options for add-ins. Fresh sliced cherry tomatoes are tasty , and roasted zucchini, eggplant and black olives are other easy options . You can even start with store-bought pesto if you are in a pinch. Bring it along to your next poolside pot luck and get ready for compliments!
PESTO RICE SALAD
SERVES 6 to 8
2 cups rice ( 6 cups cooked rice)
2 cups basil leaves, ( or arugula or spinach ) washed and patted dry
1/4 cup pine nuts
3 garlic cloves
1/4 cup pecorino Romano cheese
1/4 cup extra virgin olive oil
salt and pepper
2 cups cherry tomatoes, halved
Make rice. Bring a medium pan of water to a boil. Pour in rice. Cook, stirring often until rice is al dente, about 15 minutes. Drain and set aside.
Make pesto. In a food processor, combine basil, garlic, pine nuts, and pecorino. Pulse until crushed. Pour olive oil through the top of the food processor in a steady stream and mix until blended.
Pour over cooked rice. Stir to coat rice, adding more olive oil if dry. Stir in chopped tomatoes. Season with salt and pepper. ( Can be made 1 day ahead. Cover and refrigerate overnight. Bring to room temperature and drizzle with additional olive oil. Re-season with salt and pepper).
Serve at room temperature.