Pesto Rice Salad

Servings: 8 | Time: 1 hour 20 minutes


For Basil Pesto, in food processor or blender combine basil, olive oil, lemon juice, pine nuts, and salt. Process or blend until almost smooth.

For Rice Salad, in large skillet heat olive oil over medium. Add asparagus and peas. Cook 3 to 4 minutes or until crisp-tender. Remove from heat. Season with ¼ teaspoon of the salt.

Place rice in large bowl. Slowly fold in 1½ cups Basil Pesto. Season with the remaining ¼ teaspoon salt and the pepper. Add half of the hearts of palm, half of the asparagus mixture, half of the endive, and half of the pine nuts. Gently fold into rice.

Transfer rice salad to serving bowl. Top with the remaining hearts of palm, asparagus mixture, endive, and pine nuts. Squeeze lemon halves over salad. Makes 8 servings.


Basil Pesto:

4 cups fresh basil

½ cup olive oil

½ cup lemon juice

2 teaspoons pine nuts

½ teaspoon kosher salt

Rice Salad:

3 tablespoons olive oil

1½ cups 2-inch pieces fresh asparagus

1½ cups peas

½ teaspoon kosher salt

5 cups cooked white rice, cooled

1½ cups Basil Pesto

¼ teaspoon freshly ground black pepper

1 14- to 14.8-ounce can or jar hearts of palm, drained and cut into bite-size pieces

3 heads purple endive, trimmed and peeled

¼ cup pine nuts, toasted

1 small lemon, halved