Vegan Pesto Rice

Yield

Serves 4

Ingredients

For the Rice

• 1 ½ cups basmati or jasmine rice

• 3 cups vegetable broth (or water)

• 1 tbsp olive oil

• ½ tsp salt (adjust if broth is salted)

For the Vegan Basil Pesto

• 2 cups fresh basil leaves (packed)

• ⅓ cup pine nuts (or walnuts for budget option)

• 3 cloves garlic

• ¼ cup nutritional yeast

• ½ cup extra virgin olive oil

• 2 tbsp lemon juice

• ½ tsp salt

• ¼ tsp black pepper

• 2–4 tbsp water (as needed for blending)

Optional Add-Ins

• 1 cup cherry tomatoes, halved

• 1 cup sautéed zucchini or mushrooms

• ½ cup toasted chickpeas

• 2 tbsp vegan butter (for richer finish)

• Extra nutritional yeast for garnish

Instructions

Step 1: Cook the Rice

1. Rinse rice under cold water until water runs mostly clear.

2. In a pot, combine rice, broth, olive oil, and salt.

3. Bring to a boil, then reduce heat to low.

4. Cover and simmer:

   • Basmati: 15 minutes

   • Jasmine: 12–15 minutes

5. Remove from heat and let sit covered for 10 minutes.

6. Fluff gently with a fork.

Step 2: Make the Pesto

1. In a food processor, add basil, nuts, and garlic. Pulse until finely chopped.

2. Add nutritional yeast, lemon juice, salt, and pepper.

3. With processor running, slowly drizzle in olive oil.

4. Add water 1 tablespoon at a time until smooth but thick.

Taste and adjust salt or lemon as needed.

Step 3: Combine

1. While rice is still warm, gently fold in ½–¾ cup pesto.

2. Add more pesto depending on desired intensity.

3. Stir in vegan butter if using for extra richness.

Step 4: Add Optional Ingredients

Fold in tomatoes, vegetables, or chickpeas. Mix gently to avoid mashing rice.

Serving Ideas

• Serve as a main with roasted vegetables.

• Pair with grilled tofu or baked tempeh.

• Use as a stuffing for bell peppers.

• Serve chilled as a pesto rice salad.

Storage

• Refrigerate up to 4 days in an airtight container.

• Reheat with a splash of water or broth to loosen texture.

Flavor Variations

• Spinach-Basil Blend: Replace half the basil with spinach.

• Sun-Dried Tomato Pesto Rice: Add 2 tbsp chopped sun-dried tomatoes.

• Creamy Version: Stir in ¼ cup unsweetened vegan yogurt.

• Spicy Version: Add red pepper flakes or a small chili.