Delia Smith Pesto Rice Salad Recipe

Delia Smith’s pesto rice salad cooks Arborio rice directly in homemade pesto and chicken stock so the basil flavour gets into every grain, not just on top. It takes 25 minutes, serves 4, and can be eaten warm as a starter or cold as part of a buffet spread.

I did not know you could cook rice in pesto until I found this pesto rice salad recipe in Delia’s Summer Collection. The rice comes out pale green with the basil baked right through it, and the Pecorino and Parmesan on top give it a salty bite that plain rice salad never has.

More Salad Recipes:

• Brown Rice Salad
• Caesar Salad
• Couscous Salad

Why Arborio Instead of Basmati?

Arborio is a short-grain rice that absorbs the pesto during cooking instead of just sitting in it, and Delia uses it here for exactly that reason. I tried this once with basmati and the pesto slid off every grain.

You measure the rice in a glass jug to the 110ml mark rather than weighing it. Delia does this for all her rice salads and it gives a more reliable result than scales.

Pesto Rice Salad Ingredients

The Pesto:

• 25g fresh basil leaves
• 1 clove of garlic
• 25g pine nuts
• 120ml extra virgin olive oil
• 25g Pecorino Romano, finely grated
• Salt

The Rice:

• 110ml Arborio rice, measured in a glass jug
• 275ml chicken or vegetable stock, boiling
• 1 teaspoon of salt

To Finish:

• 1 spring onion (scallion), finely chopped
• A few fresh basil leaves, torn
• Parmigiano Reggiano shavings

How To Make Delia Smith Pesto Rice Salad

1. Make the pesto: Put the basil, garlic, pine nuts, and olive oil into a mini food processor with a pinch of salt. Blend until smooth, then stir in the grated Pecorino Romano.
2. Coat the rice: Measure the rice into the glass jug. Add about a quarter of the pesto and stir it through so every grain is coated.
3. Cook: Tip the pesto-coated rice into a shallow saucepan or frying pan with a lid. Pour the boiling stock into the jug (to catch any leftover pesto), then pour it over the rice. Add the salt, stir once, and bring to the boil. Cover with the lid and cook on the lowest heat for exactly 20 minutes.
4. Add the remaining pesto: Tip the cooked rice into a serving bowl. Pour the rest of the pesto over and stir gently to combine without breaking the grains.
5. Finish: Season with salt and pepper. Scatter the torn basil, chopped spring onion, and Parmesan shavings on top. Serve warm or leave to cool for a cold pesto rice salad.

Can You Use Shop-Bought Pesto?

You can, but homemade is better here because shop pesto has stabilisers that can taste bitter when heated. I have used jarred pesto in a rush and it was fine, just not as fresh.

If you want a twist, try sun-dried tomato pesto as a swap. I have tried it and the rice turns a warm orange instead of green, different flavour but still good.

What To Serve With Pesto Rice Salad

Delia suggests serving this with fish or chicken as a warm side dish. I bring it to barbecues cold and it sits next to the potato salad and coleslaw without any issues.

For a full Italian spread, pair it with a vinaigrette dressed green salad and some cold cuts. The basil in the rice ties everything together.

How To Store Pesto Rice Salad

Covered in the fridge it keeps for 2 days, and the pesto darkens slightly but the flavour is still good. Add the basil garnish and Parmesan shavings fresh when serving, not before storing.

Do not freeze it. The rice texture changes and the pesto loses its colour completely.

Nutrition Facts

• Calories: 420 kcal
• Fat: 28g
• Carbohydrates: 32g
• Fibre: 2g
• Protein: 10g

Nutrition is estimated per serving based on 4 servings.

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• Greek Salad
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