Pesto Broccoli Rice makes a full of flavor low carb side dish that is super versatile. Quick and easy to pull together, pesto broccoli pairs perfectly with some grilled chicken or salmon, thrown into an omelet or even sprinkled on a pizza for added pizazz.
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If you just want the recipe, then feel free to click on the ‘Jump To Recipe’ button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
What Is Riced Broccoli?
In a nutshell, it is broccoli that has been chopped or processed in a blender until it resembles rice.
There are a number of ways to prepare it. Get a detailed explanation here for how to do it by hand, in a food processor, or with a blender. Storage tips are covered as well so you make the best of your broccoli rice creation.
The biggest thing I can recommend is having a good food processor to get consistent sized pieces of broccoli. I have had one like this for years now (handed down from my MIL and it still works perfectly).
Do Broccoli And Pesto Go Together?
Not only do broccoli and pesto make the perfect combination in terms of flavor, but they also combine to make a gorgeous green side and they pack a punch in terms of nutrition as well. Win-win.
I love making homemade pesto and tend to use up whatever we have too much of in the garden. For this version, I used my kale and walnut pesto and it paired perfectly. Here a couple more varieties for you to check out:
- Quick Kale and Walnut Pesto
- Oregano Pesto
- Fragrant Fennel Fronds Pesto
- 4 Ingredient Homemade Mint Pesto
- Easy Pea Pesto with Pistachio and Arugula
- Texas Pesto
- Vegan Cilantro (Coriander) and Mint Pesto
- Vegan Pesto That Tastes Like Traditional Pesto
- Roasted Capsicum Pesto
- Rocket Walnut Pesto
Use what you have on hand, some store-bought versions can be delicious as well, just be sure to check the ingredients to make sure there aren’t any unnecessary nasties.
Choosing The Right Broccoli
Choosing the right broccoli is going to make this simple side dish transform into something phenomenal.
- Florets that are a nice deep green and are quite tight. You do not want yellow or brown flecks in there
- Nice firm stalks, nothing droopy or limp
- It should feel heavy for its size
- The cut ends of the stalks should be fresh looking
What To Do With Leftover Pesto Broccoli Rice
Pesto Broccoli Rice makes a perfect little low-carb/full-flavour side dish for jazzing up some chicken or even in a veggie bowl.
But using up any leftovers can be just as fun:
- throw into the base of a pan, top with whisked eggs and milk and you have a delicious omelet for breakfast;
- stuff into a wrap alongside some chicken and veg and you have a great little veggie-packed lunch wrap
- throw into your next batch of savory muffins or scones to amp up the flavour.
If you have any other ideas for using up leftover pesto broccoli rice be sure to leave them in the comments and I will pop them into the notes for everyone to share.
Pesto Broccoli Rice
- food processor if you are making your own broccoli rice and pesto
- Add 1 tbsp olive oil to a large saucepan set over med heat. Add the broccoli rice and stir. Sauteé the broccoli rice for about 4 minutes until it has softened a bit. Remove the saucepan from the heat.
- Add the walnut pesto or pesto of choice a 1/4 cup at a time into the broccoli rice and give it all a good stir. Stop when you think enough pesto has been added (this will be a personal taste).
- Season with salt and pepper and more parmesan to taste. Add a squeeze of fresh lemon juice and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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