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40 mins

Brown rice mixed with a lemony kale pesto!

Posted by flavorrd from San Diego, California, United States • Published See flavorrd's 7 projects »

  • Step 1

    Cook the brown rice according to package instructions or with your preferred method.

  • Step 2

    In a food processor or blender, combine the raw kale, garlic, walnuts and lemon juice. Blend these ingredients as smooth as possible. If using a blender, stop periodically to stir the mixture and push the larger pieces down toward the blades (it's okay if you aren't able to achieve a uniform texture; it will come together in the next step). Continue to blend while gradually adding the olive oil, until the pesto is smooth.

  • Step 3

    When the rice is done, fluff it with a fork and fold in 1/4 cup of the pesto. Serve hot, topped with a generous squeeze of lemon juice.

  • Step 4

    Store the remainder of the pesto in an airtight jar in the refrigerator for about a week, or in the freezer for up to 8 months.

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