Delia Smith Pesto Rice

I’ll be honest — the first time I tried this Delia Smith Pesto Rice, I absolutely wrecked it. I treated it like regular boiled rice, tossed the pesto in cold at the end, and wondered why it tasted like a confused salad. It wasn’t until I slowed down, followed the layering of flavours, and treated it more like a risotto-meets-pasta that the whole thing clicked.

This dish is deceptively simple, but that’s where most people go wrong. The pesto isn’t just a topping — it’s woven into the rice, grain by grain. When done right, it’s creamy, fragrant, lemony, and full of basil brightness. It’s a gentle showstopper. And it’s classic Delia: no faff, just flavour.

If you’re looking for something quick, comforting, and deeply green — this Pesto Rice hits the spot. And yes, you can serve it solo or let it sidekick some grilled chicken or shrimp. Either way, let’s not ruin it like I did the first time, eh?

Ingredients List

Pesto

• 2 oz (50 g) fresh basil leaves — fresh is key; don’t use dried here.
• 1 tablespoon pine nuts — toast them lightly to deepen the flavour.
• 1 large clove of garlic, crushed
• 1 oz (25 g) Parmesan cheese, freshly grated — the saltiness balances the basil.
• ½ tsp sea salt

Rice

• 1 cup arborio rice — its starchy texture creates that creamy feel.
• 2 cups vegetable stock
• 1 tsp sea salt
• Juice of 1 lemon — adds freshness and zing.
• 2 tbsp olive oil
• Freshly ground black pepper

Garnish

• Fresh basil leaves, torn or bruised
• 4 green onions, finely sliced
• Parmesan shavings

How to Make It

1. Heat the vegetable stock gently in a saucepan — keep it hot, not boiling.
2. Make the pesto: blitz basil, pine nuts, garlic, sea salt, and olive oil in a blender or food processor. Then stir in the Parmesan.
3. Coat the rice: Stir a few spoonfuls of the pesto into the dry arborio rice until the grains are lightly coated.
4. Cook the rice: Add the coated rice and 1 tsp salt to the hot (but not boiling) stock. Turn up the heat. As soon as it boils, reduce to low and cover. Cook precisely 20 minutes.
5. Distract yourself: I always wander off at this point and panic that I’ve forgotten something. I haven’t — just don’t lift the lid.
6. Finish the dish: Transfer the rice to a bowl. Stir in the remaining pesto, lemon juice, olive oil, and a good grind of black pepper. Taste. Adjust.
7. Garnish with fresh basil, sliced green onions, and Parmesan just before serving — warm or chilled.

Common Mistakes

Why did my rice turn out mushy?
You may have used too much stock or cooked it too long. Arborio needs just enough liquid — and no peeking during that 20-minute cook.

Can I skip toasting the pine nuts?
You can, but you’ll lose that toasty, nutty depth that makes pesto so addictive. Trust me — do the extra step.

Why is my pesto turning brown?
Probably too much air exposure. Blitz just before using and avoid over-blending, which bruises the basil.

I added all the pesto at once and it tasted flat.
Yep — did that myself once. Layer the flavour: some before cooking, the rest after. It makes a big difference.

Storage and Reheating Tips

In the fridge:
Store in an airtight container for up to 3 days. It actually tastes better the next day, especially chilled.

In the freezer:
Freeze in individual portions in freezer bags or containers. Squeeze out the air. Lasts up to 3 months.

Reheating:

• Stovetop: Add a splash of veg stock, stir gently over low heat.
• Microwave: Heat in 30-second bursts, stirring each time.
• Oven: Cover with foil and heat at 175°C (350°F) for 15–20 minutes.

What to Serve With It

• Grilled chicken or fish — the clean protein pairs perfectly with the rich, herby rice.
• Charred courgettes or aubergines — the smokiness plays well with the pesto.
• A crisp white wine or elderflower spritz — something dry and floral works beautifully.

FAQ Section

Can I make this gluten-free?
Yes, it’s naturally gluten-free — just double-check that your stock and cheese are certified.

Can I make it vegan?
Swap Parmesan for a vegan hard cheese or nutritional yeast. Use a robust veg stock for extra body.

Can I make the pesto ahead?
Yes, it keeps for 3–4 days in the fridge if sealed tight, or freeze it in an ice cube tray for longer storage.

Can I use a different rice?
Basmati or jasmine works in a pinch, but you’ll lose that creamy risotto texture. Arborio’s the magic here.

Try More Recipes:

• Delia Smith Normandy Chicken
• Delia Smith Chocolate Fudge Icing
• Delia Gluten Free Chocolate Cake
• Delia Smith Roasted Potatoes