Rice salad with pesto sauce
4 servings
30 minutes
Rice salad with pesto sauce is a harmonious blend of Italian traditions and fresh flavors. Pesto, originally from Genoa, fills the dish with the aroma of basil, garlic, and pine nuts, creating a rich, spicy, and slightly nutty taste. Tender Arborio rice soaked in vegetable broth becomes soft and airy, while lemon juice and green onions add freshness. Parmesan adds sophistication to the dish, and olive oil enhances the depth of flavor. This salad is not only light and nutritious but also versatile – perfect for a summer dinner or a festive table. The dish reveals the character of Italian cuisine where every detail plays its role in transforming simple ingredients into a culinary masterpiece.
1
Put basil, garlic, pine nuts, olive oil, and a little salt in the blender. Transfer to a bowl and mix with grated parmesan.
- Basil: 10 g
- Garlic: 1 clove
- Pine nuts: 1 tablespoon
- Olive oil: 9 tablespoons
- Salt: to taste
- Grated Parmesan cheese: 25 g
2
Measure the required amount of rice and combine it with a quarter of the prepared pesto.
- Arborio rice: 230 g
- Basil: 10 g
3
Place in a pan and pour hot broth over it. Put on the heat and add a little salt. Stir, and when the rice boils, cover with a lid and cook on low heat for 20 minutes.
- Vegetable broth: 450 ml
- Salt: to taste
4
Transfer to a serving dish, drizzle with lemon juice, olive oil, and the remaining pesto. Garnish with basil leaves, chopped green onions, and parmesan.
- Lemon juice: 30 ml
- Olive oil: 9 tablespoons
- Basil: 10 g
- Spring onion: 4 pieces
- Grated Parmesan cheese: 25 g
