Delia Smith Pesto Rice Recipe

This aromatic Delia Smith Pesto Rice is made with fluffy basmati grains, toasted pine nuts, fresh basil, and plenty of grated Parmesan cheese. The result is a vibrant, fragrant side dish where every grain is coated in a rich, nutty green sauce that brings a burst of Italian flavor to the table. It is the perfect accompaniment to roast chicken or grilled fish and makes a wonderful quick lunch for the whole family.

Delia Smith Pesto Rice Recipe Ingredients

The Rice

• 6 oz (175g) basmati rice
• 12 fl oz (350ml) boiling water
• ½ teaspoon salt

The Pesto (or use 3 tbsp high-quality jarred pesto)

• 1 large bunch fresh basil leaves (about 50g)
• 1 clove garlic, peeled and crushed
• 1 oz (25g) pine nuts, toasted
• 1 oz (25g) Parmesan cheese (Parmigiano Reggiano), freshly grated
• 2–3 tablespoons extra virgin olive oil
• Salt and freshly milled black pepper

To Garnish

• 1 tablespoon pine nuts, toasted
• Fresh basil leaves
• Extra grated Parmesan

How To Make Delia Smith Pesto Rice Recipe

1. Toast the Pine Nuts: Begin by placing the pine nuts in a dry frying pan over medium heat. Keep them moving constantly until they turn a pale golden brown. Watch them like a hawk, as they can turn from golden to burnt in seconds. Remove them from the pan immediately to stop them cooking.
2. Cook the Rice: Place the basmati rice in a saucepan and pour over the measured boiling water and salt. Stir once, bring back to a simmer, then put a tight-fitting lid on. Turn the heat to its absolute lowest setting and let it cook gently for exactly 15 minutes. Do not lift the lid. After 15 minutes, remove the pan from the heat (still covered) and let it stand for 5 minutes. The grains should be separate, fluffy, and have absorbed all the water.
3. Prepare the Pesto: While the rice is cooking, make the pesto. Place the fresh basil leaves, crushed garlic, toasted pine nuts, and grated Parmesan into a food processor or mini chopper. Blitz until the mixture looks like coarse green sand. With the motor running, slowly drizzle in the olive oil until you have a thick, glossy green paste. Season with a little salt and plenty of black pepper.
4. Combine: Once the rice has rested, remove the lid. Add the prepared pesto (or jarred pesto) to the hot rice.
5. Fluff and Serve: Using a fork, gently fluff the rice while mixing in the pesto. You want to coat the grains without crushing them into a mash. The heat of the rice will release the aromas of the basil and garlic immediately.
6. Finish: Transfer to a warmed serving bowl. Scatter the extra toasted pine nuts and Parmesan shavings over the top. Serve immediately.

Recipe Tips

• The Rice Ratio: Delia is famous for her precision. For perfect basmati rice, use exactly double the volume of water to rice if measuring by cup, or the weights provided above. Do not peek during the steaming process, or the steam escapes and the rice won’t cook evenly.
• Pesto Texture: If you prefer a more rustic texture, you can use a pestle and mortar to grind the basil and nuts instead of a food processor. This releases even more oil from the leaves for a deeper flavor.
• Jarred vs. Fresh: While homemade pesto is superior, this recipe works very well with a high-quality jarred pesto for a quick meal. If using jarred, stir in a squeeze of fresh lemon juice to brighten the flavor.
• Toasting Nuts: Toasting the pine nuts brings out their creamy, nutty oil. If you skip this step, the texture will be waxy and bland.
• Vegetarian Option: Parmesan cheese contains animal rennet. To make this strictly vegetarian, substitute the Parmesan for a vegetarian hard cheese alternative.

What To Serve With Delia Smith Pesto Rice Recipe

This rice dish is vibrant enough to be a main, but pairs beautifully with simple proteins.

• Roasted Chicken: The basil complements lemon and herb roasted chicken perfectly.
• Grilled Salmon: A classic pairing with the oily, rich fish.
• Tomato Salad: A simple tomato and onion salad cuts through the richness of the pine nuts.
• Lamb Chops: Grilled lamb chops with a squeeze of lemon.

How To Store Delia Smith Pesto Rice Recipe

• Refrigerate: Cool the rice quickly (within 1 hour) and store in an airtight container in the fridge for up to 1 day. Rice should not be kept longer due to food safety reasons.
• Reheat: Reheat thoroughly in the microwave with a splash of water, or stir-fry in a hot pan until piping hot.
• Freeze: While you can freeze cooked rice, the texture of the pesto (specifically the basil) may darken and lose flavor upon thawing. It is best eaten fresh.

Delia Smith Pesto Rice Recipe Nutrition Facts

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 200mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugar: 1g
• Protein: 7g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Delia Smith Turkey Curry​ Recipe
• Delia Smith Mushroom Risotto Recipe
• Delia Smith Moroccan Chicken Recipe