Return to listing

Pesto Rice Salad

Vegetarians might like to know that a vegetarian 'parmesan-style' cheese is available from Bookhams


This recipe is taken from Delia Smith’s Summer Collection.


To make the pesto sauce, place the basil, garlic, pine nuts and olive oil together with some salt in a mini-chopper and whizz, then push any unblended basil leaves down with a spatula and whizz again until you have a smooth purée.

Then transfer the purée to a bowl and stir in the grated Pecorino Romano cheese.

If you don't have a mini-chopper, you can use a large pestle and mortar to pound the basil, garlic and pine nuts to a paste.

Slowly add the salt and cheese, then very gradually add the oil until you have obtained a smooth purée.

Now add about one quarter of the pesto sauce to the rice in the measuring jug, and stir it around to coat all the grains.

Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into the jug, then pour this over the rice.

Now turn on the heat and stir with a wooden spoon, adding 1 level teaspoon of salt.

Then, when it begins to boil, put the lid on, turn the heat down to low, and let the rice cook for exactly 20 minutes.

As soon as it's ready, tip all the rice into a serving bowl, then simply pour in the remaining pesto sauce.

Combine the ingredients together, stirring and tossing. At this stage taste and season with salt and pepper.

Finally scatter some torn basil leaves, finely chopped spring onion and then the shavings of Parmigiano Reggiano over the surface of the salad as a garnish.

If you want to serve the salad cold, add the fresh basil, spring onion and Parmigiano Reggiano just before serving.

If you want to make pesto a few days ahead - cover the surface with some cling film, making sure the cling film actually touches the surface of the sauce, and you can keep it in the fridge for a week.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans) Serves 2

Trofie Pasta Liguria (Pasta with Pesto, Potatoes and Green Beans)

Could home-made pesto sauce get any better? Yes - when it is turned into Trofie Pasta Liguria

Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping Serves 2

Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping

You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!

Oven-baked Mackerel Stuffed with Pesto Mash Serves 4

Oven-baked Mackerel Stuffed with Pesto Mash

Delia describes this as 'one of the best fish recipes ever' - and who are we to argue? What's more it's a doddle to make and will provide you with masses of lovely omega 3 essential fatty acids.

Brown Rice Salad Serves 4

Brown Rice Salad

Make in advance, and keep in a cool place until needed




Popular topic
Latest post
Ask Lindsey... The creaming method vs. more recent the all-in-one method
28 Nov 2015 15:48
Coffee Break Racking my brains
27 Nov 2015 18:52
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Choux pastry
27 Nov 2015 20:16
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by