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Creamy Pistachio Pesto With Brown Rice

EcoVeganGal's picture
  Water 4 Cup (64 tbs)
  Brown rice 2 Cup (32 tbs)
  Garlic 3 Clove (15 gm)
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs) (Plus 2 Tablespoon)
  Lemon juice 3 Tablespoon (Fresh)
  Pistachio 1⁄2 Cup (8 tbs)
  Basil 2 1⁄2 Cup (40 tbs) (Fresh)
  Miso paste 1 Tablespoon
  Salt & pepper To Taste (Optional)
  Cherry tomatoes 200 Gram, sliced in half length wise
  Kalamata olives 1⁄2 Cup (8 tbs), pitted

1. In a pot, pour some water, pop the brown rice, cover and cook for 35 minutes.
2. In a food processor, put the raw garlic, extra virgin olive oil, lemon juice and blend together.
3. Pop in the pistachio, fresh basil leaves, miso pasta, salt & pepper and blend all of it together to form a creamy pesto consistency.
4. Once the rice is cooked and pesto is ready, mix it all together.
5. Pop in the sliced cherry tomatoes, kalamata olives and give it a good mix.
6. Garnish with basil and the remaining pistachios.

7. Serve with warm or cold for lunch or dinner.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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