Pesto Broccoli Rice
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).
Servings: 6 serves
Calories: 42kcal
Equipment
- saucepan
- food processor if you are making your own broccoli rice and pesto
Ingredients
- 4 cups broccoli rice
- 1 serve walnut and kale pesto (or ¾ cup pesto of choice)
- salt and pepper to taste
- 1 tablespoon olive oil
- freshly grated parmesan to taste for serving
- lemon wedges for serving
Instructions
- Add 1 tablespoon 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 ¼ 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.
Notes
Use ¾ 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.
Nutrition
Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 54.1mg | Calcium: 29mg | Iron: 0.5mg