Delia Smith Pesto Rice Recipe

This Delia Smith Pesto Rice is a wonderfully simple dish packed with fresh basil flavour, creamy Parmesan, and perfectly cooked rice. The texture is soft and fluffy with a rich, aromatic coating of pesto that makes every bite satisfying. It is an easy recipe suitable for beginners and works beautifully as a quick side dish or a light meal. From start to finish, it takes about 25 minutes, making it perfect for busy weeknights.

Ingredients

For the Rice

• 250g long-grain rice
• 500ml water
• ½ teaspoon salt

For the Pesto Mixture

• 3 tablespoons fresh basil pesto
• 30g Parmesan cheese, finely grated
• 1 tablespoon olive oil
• 1 small garlic clove, crushed
• 1 tablespoon pine nuts (optional)
• Freshly ground black pepper, to taste

How to Make Delia Smith Pesto Rice Recipe

• Prepare the rice: Rinse the rice under cold water until the water runs clear. Place it in a saucepan with the water and salt. Bring to the boil, then reduce the heat to low, cover, and simmer for about 12 minutes until the rice is tender and the water is absorbed.
• Rest the rice: Remove the saucepan from the heat and leave it covered for 5 minutes. This helps the grains become light and fluffy.
• Prepare the pesto mixture: In a small bowl, combine the pesto, olive oil, crushed garlic, grated Parmesan, and pine nuts if using. Stir until smooth and fragrant.
• Fluff the rice: Use a fork to gently fluff the cooked rice so the grains separate.
• Combine: Add the pesto mixture to the warm rice and fold gently until evenly coated. Season with freshly ground black pepper.
• Serve: Spoon the pesto rice into a warm serving dish and sprinkle with a little extra Parmesan if desired.

Tips for the Best Pesto Rice

How do I keep the rice fluffy?

Rinsing the rice before cooking removes excess starch and helps keep the grains separate and light.

Can I use leftover rice?

Yes. Warm the rice gently in a pan or microwave before mixing with the pesto so it absorbs the flavour properly.

Which pesto works best?

Fresh basil pesto gives the most vibrant flavour, but good quality shop-bought pesto works well too.

Can I add vegetables?

Stir through peas, roasted cherry tomatoes, or sautéed mushrooms for extra colour and nutrition.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pair with roasted vegetables for a light vegetarian meal.
• Use as a base for a Mediterranean-style rice bowl.
• Top with extra Parmesan and toasted pine nuts.

Storage

Room Temperature

Pesto rice can sit at room temperature for up to 1 hour before serving. After this time, it should be refrigerated.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a microwave or pan with a splash of water or olive oil.

Freezing

The rice can be frozen for up to 2 months. Allow it to cool completely before freezing and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 9g
• Saturated Fat: 2g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Delia Smith Pesto Rice Recipe

Recipe by Milli RoseCourse: Side DishCuisine: British, Italian InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A simple and flavourful pesto rice made with fluffy long grain rice, basil pesto, garlic and Parmesan. A quick and versatile side dish ready in under 30 minutes.

Ingredients

• 250g long grain rice

• 500ml water

• ½ tsp salt

• 3 tbsp basil pesto

• 30g Parmesan cheese, finely grated

• 1 tbsp olive oil

• 1 garlic clove, crushed

• 1 tbsp pine nuts (optional)

• Freshly ground black pepper

Directions

• Rinse the rice under cold water until clear.
• Place rice, water and salt in a saucepan and bring to the boil.
• Reduce heat, cover and simmer for 12 minutes until tender.
• Remove from heat and let stand covered for 5 minutes.
• Mix pesto, olive oil, garlic and Parmesan in a bowl.
• Fluff the rice with a fork.
• Fold pesto mixture into the warm rice until evenly coated.
• Season with black pepper and sprinkle pine nuts if using.
• Serve warm with extra Parmesan if desired.

Notes

• Rinse rice well to keep the grains fluffy.
• Add cooked peas or roasted vegetables for extra flavour.
• Leftover pesto rice can be used in salads or lunch bowls.