A plated side of Walnut Pesto Rice with Fresh Summer Corn.

Walnut Pesto Rice with Fresh Summer Corn

Looking for a super fresh, creamy side dish to go along with your grilled summer proteins? Look no further than our Walnut Pesto Rice with Fresh Summer Corn. This pesto uses fresh basil and lemon and combines it with nutrient-rich U.S.-grown jasmine rice for the perfect summer side dish!

This recipe comes to us from our friend Hannah of @theconsciousnutritionist in partnership with USA Rice.

  • Servings
    4
  • Prep Time
    10 min
  • Cook Time
    15 min
  • Total Time
    25 min

Ingredients

  • 2 cups fresh basil leaves, packed
  • ½ cup walnuts 
  • ¼ -½ cup hard parmesan cheese, depending on your cheese preferences
  • 2 cloves garlic, minced
  • ½ cup extra-virgin olive oil
  • Juice of ½ lemon 
  • 2 cups cooked jasmine rice 
  • 1 cup of fresh corn, boiled and cut off the cob 
  • Salt and pepper to taste

Directions

  • Add basil, walnuts, cheese, olive oil, lemon juice, and garlic to a food processor or high powered blender. Blend or process until your pesto is smooth or to your liking. Add salt and pepper to taste. 
  • Add cooked  jasmine rice to a mixing bowl. 
  • Add corn to the mixing bowl. 
  • Stir in 4 tablespoons of your pesto and mix your rice, pesto, and corn dish. 
  • Add in additional salt and pepper to taste and additional fresh lemon juice if desired. 
  • Serve with your favorite grilled summer protein like chicken.