Description
Vibrant, wholesome, and bursting with herbaceous flavors, this Oil Free Vegan Pesto Rice is a simple side that brings summertime vibes to any meal.
Ingredients
Scale
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 (+/-) *
Instructions
- 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.
- 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.
- Place the cooked and refrigerated rice into a large bowl, pour the pesto sauce over the rice and mix thoroughly to coat the rice.
- 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.
- Serve with a sprinkle of fresh parsley or a sprinkle of finely chopped fresh tomatoes.
Notes
*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