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Oil Free Vegan Pesto Rice with fresh tomatoes

Oil Free Vegan Pesto Rice

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 5 1/2 cups 1x
  • Category: Side
  • Diet: Vegan


Vibrant, wholesome, and bursting with herbaceous flavors, this Oil Free Vegan Pesto Rice is a simple side that brings summertime vibes to any meal.



Base Ingredients:

  • 4 to 4 ½ cups cooked and refrigerated rice (of choice) *

Pesto Sauce Ingredients:

  • 3 to 3 ½ cups (packed) fresh basil (2 oz.)
  • ½ cup pine nuts *
  • ½ cup blanched almond slivers *
  • ¼ cup + 2 teaspoons water
  • ¼ cup + 2 teaspoons lemon juice
  • ¼ cup nutritional yeast
  • 1 teaspoon minced garlic
  • ½ to 1 teaspoon sea salt (+/-) *


  1. Place the pine nuts and blanched slivered almonds into a small bowl, cover with boiling water. Allow to soak for 10 minutes, then discard the water and place the pine nuts and slivered almonds into a high-speed blender.
  2. Place the all the remaining Sauce Ingredients into a high-speed blender with the soaked nuts, blend on high until smooth and emulsified, about 1 to 2 minutes. You may need to use the tamper tool at first to get everything moving.  Scrape down the sides about halfway.
  3. Place the cooked and refrigerated rice into a large bowl, pour the pesto sauce over the rice and mix thoroughly to coat the rice.
  4. Heat the pesto rice as individual servings in the microwave, or heat in a stockpot until heated through, or place in a casserole dish at 350 F for 15 to 20 minutes until heated through. All methods of heating work very well.
  5. Serve with a sprinkle of fresh parsley or a sprinkle of finely chopped fresh tomatoes.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  Makes 5 1/2 cups