It didn’t take me long to make the Summer Herb Pesto Rice that I had at cooking class last week. It was too good not to!
Summer Herb Pesto Rice (Serves 4)
Recipe from Phillis Carey
2 Tbsp. olive oil
1/2 cup diced onions
1 cup long grain white rice
2 cups chicken broth
1 tsp. salt
1/3 cup herb pesto (below)
2 cloves garlic, peeled
1/2 cup basil leaves
1/4 cup Italian parsley leaves
2 Tbsp. fresh oregano leaves
2 Tbsp. pine nuts
1/3 cup extra-virgin olive oil
1. To make pesto: Drop the garlic in a running food processor to mince. Stop and add the basil, parsley, oregano and pine nuts. Pulse to chop. Turn machine on and add the olive oil processing to form a thick paste.
2. Heat olive oil in a medium saucepan and add the onions. Sauté until onions are tender, 5 minutes. Add the rice and toss for 1 minute. Add the broth and bring to a boil. Add salt, stir and reduce heat to low. Cook rice, covered for 18 to 22 minutes or until rice has absorbed all the liquid.
3. Fluff rice with a fork and toss in the pesto to mix well.
I served the rice with Chicken Kebabs (just put under broiler for 12 minutes, turning occasionally) and Balsamic Roasted Carrots (recipe coming).
I drizzled the leftover pesto on the chicken kebabs. Delicious dinner!!!
Breakfast this morning:
I took my daughter to camp, then went to spin class. I took my dog to the vet. (She has an ear infection). My son wanted PF Chang’s again so off we went for lunch. We shared lettuce wraps and I had my usual, Ginger Chicken with Broccoli and brown rice.
We are off to my son’s basketball game and dinner in a bit!
Do you make your own pesto? What are you favorite ways to use pesto?