This rice tastes and smells like summer. It’s the perfect complement to grilled meats and veggies. I keep jars of homemade pesto in the freezer and used half a jar for this recipe. It has so much flavor, I wondered how it took me this long to try this! What a quick and easy dinner hack.

This makes about four servings of rice but this recipe easily doubles. Let me just say: if you have not tried my homemade pesto yet, you are in for a treat! This recipe freezes perfectly and tastes like you made it fresh even after it’s been in the freezer for six months. If you’re a pesto lover, you absolutely must try it! The pesto adds not only fabulous freshness to the rice, but also cheesiness and nuttiness. Yum!

Pesto Rice
1 cup jasmine rice, uncooked
1 1/3 cup water
1/2 cup homemade pesto

1. Place rice in a fine-mesh sieve and rinse under cold water twice. Place in a pot with a lid with 1 1/3 cup of water. Cover the pot. Bring to a boil, then immediately reduce heat to low and let simmer until water has absorbed, about 6-10 minutes.
2. Remove from heat and let sit with the lid on for ten minutes. Fluff with a fork, then stir with homemade pesto and a bit of parmesan, if the mood strikes your fancy.

Happy cooking,

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