August 29th, 2014

Lemon Pesto Parmesan Rice

When it comes to favorite side dishes at our house, potatoes and rice definitely top the list. But honestly, that can get a little boring, so I’m always looking for new ways to dress up those dinner-time staples. I recently made a batch of fresh basil pesto and wondered how my family might enjoy it mixed with some Basmati rice and lemon. Of course, I had to throw some Parmesan cheese in too! It was a huge hit! There weren’t even any leftovers–and I almost always have leftover rice. The best part (besides tasting amazing) is that it was so easy. I cooked the rice in my rice cooker while I prepared dinner, and just stirred in the other ingredients right before serving. Of course, you can also cook the rice using the traditional stove-top method. We love Basmati rice, but you can use long-grain white, Jasmine, brown–whatever you prefer!

Lemon Pesto Parmesan Rice

Lemon Pesto Parmesan Rice

Preparation 5 2017-06-23T00:00:00+00:00 Cook Time 25 2017-06-23T00:00:00+00:00 Total Time 0:00 2017-06-23T00:00:00+00:00


  • 1 cup Basmati or long-grain white rice
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste


  1. In a medium saucepan, combine rice, broth, butter and lemon juice.
  2. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes, or until all of the liquid has been absorbed. Alternately, this step can be done in a rice cooker.
  3. Remove rice from heat and stir in the lemon zest, pesto and Parmesan cheese.
  4. Season with salt and pepper, to taste. Serve immediately.
Who Dished It Up First: This is an original recipe.



  1. This is a perfect side or as part of a main meal. Delicious! Blessings for a beautiful weekend. Catherine xo

  2. Thank you, Danelle, for creating recipes that are adaptable to my cravings. Going along with my current cilantro obsession… After making cilantro pesto in place of basil pesto, I substituted lime juice and lime zest for the lemon. Turned out perfect. Full of flavor. Great compliment to my tequila lime chicken!


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