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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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.
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 makes a great low carb side dish just bursting with flavor. Use your own homemade pesto or some store-bought variety (just be sure to check the ingredient label to make sure there are no unnecessary nasties).
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.
Use 3/4 cup of any pesto you like (just be sure to check ingredients label).
Best served asap. Store in an airtight container in the fridge otherwise. For ideas on using up leftovers please see notes in the post where I provide a whole list.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3