Pesto. Pesto. PESTO.
Did I just said pesto?
Arguably one of my all time favorite condiments/sauces in the entire world. And it’s totally the star of these Pesto Rice Salad Bowls with Tomatoes, Green Beans and Feta.
I think what I love most about pesto, aside from the wonderful flavor and vibrant green color, is how easy it is to make at home.
It’s one of those things people end up buying pre-made at the grocery store out of convenience, not realizing how simple it is to make it. Especially at the height of summer, when basil is abundant and cheap.
Plus, when you’re making it at home, you have the ability to really control the amount of ingredients that you’re adding.
You can make it sans garlic or use less cheese. You’re in control, you decide.
I’m sure we all know by now my affinity for all things pesto.
Chicken salad, turkey meatballs, quinoa salad, zoodles, and just when you thought I had enough pesto recipes, I throw just another one at you.
This time with rice served in bowls with a bunch of good stuff: green stuff, red stuff, white stuff.
Super easy, nutritious, and so fresh. Perfect for a hot summer day.
You can bring it to the beach for a light lunch or add a poached egg on top for a filling dinner.
Not to mention you can add a bunch of other stuff if you like, such as olives, boiled potatoes, crispy bacon; just to name a few.
Pesto Rice Salad Bowls with Tomatoes, Green Beans and Feta Print this recipe!
3 cups of rice (I used parboiled rice)
½ cup basil pesto (make your own pesto with this recipe)
2 cups cherry tomatoes, halved or quartered
1 cup boiled green beans, chopped
½ cup crumbled feta
2 tablespoons pine nuts, roughly chopped
Bring a large pot of salted water to a boil.
Add rice and cook for about 12 to 14 minutes (cooking time depends on the quality of rice, make sure to check the package to find out how long your rice should be cooked.)
Drain the rice and run under cold water to stop the cooking process. Drain again.
Transfer rice to a large bowl and with a fork break it up if it has clumped together.
Add pesto and mix until well combined.
Divide rice among bowls. Top with green beans, tomatoes, crumbled feta, and chopped pine nuts.
Drizzle with a little bit of olive oil, sprinkle with salt, and serve!
One serving yields 366 calories, 17 grams of fat, 41 grams of carbs, and 9 grams of protein.