Pesto is a classic Italian sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Mixed with fluffy rice and crisp vegetables, it gives Delia Smith Pesto Rice Salad Recipe its fresh, herby flavour.
Ingredients
This recipe serves 4–6 people and takes around 30 minutes to prepare, plus cooling and chilling time.
For the rice salad:
- 250g long-grain white rice or basmati rice
- 200g cherry tomatoes, halved
- ½ cucumber, finely diced
- 4 spring onions, thinly sliced
- 50g black olives, sliced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- Fresh basil leaves, for garnishing
For the basil pesto:
- 50g fresh basil leaves
- 35g pine nuts
- 35g Parmesan cheese, freshly grated
- 1 garlic clove, peeled
- 80ml extra virgin olive oil
- 1 tablespoon fresh lemon juice
- A small pinch of salt
Optional ingredients:
- 50g crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon toasted pine nuts
Use fresh basil for the pesto if possible. Its flavour is stronger and fresher than dried basil, which cannot replace it in this sauce. Long-grain rice is also a good choice because it stays separate after cooking instead of turning sticky.
How to Make Delia Smith Pesto Rice Salad
Step 1: Cook the Rice
Rinse the rice under cold running water until the water becomes mostly clear. This removes excess starch and helps the grains stay separate during cooking.
Fill a large saucepan with water, add a little salt, and bring it to a boil. Add the rice and cook according to the packet instructions, usually around 10–12 minutes for white long-grain rice.
Check the rice before draining. It should be tender but still firm enough to hold its shape. Overcooked rice can turn soft and sticky once mixed with pesto.
Drain thoroughly, then spread the rice across a shallow tray to help it cool quickly. Refrigerate it within one hour of cooking and keep it chilled until needed.
I prefer using completely cooled rice for this salad. Warm rice can soften the fresh vegetables and change the texture of the pesto.
Step 2: Make the Basil Pesto
Place the pine nuts in a dry frying pan over medium-low heat. Toast them for 2–3 minutes, shaking the pan occasionally until they turn lightly golden. Transfer them to a plate and leave them to cool.
Add the basil leaves, garlic, Parmesan, and toasted pine nuts to a food processor. Pulse several times until the ingredients are finely chopped.
Gradually pour in the olive oil while blending until the mixture forms a thick green sauce. Add the lemon juice and a small pinch of salt, then blend briefly again.
Taste the pesto before adding more salt. Parmesan already has a fairly salty flavour, so additional seasoning may not be necessary.
The pesto should have a little texture rather than being completely smooth. Small pieces of pine nuts and cheese give the finished salad a pleasant bite.
Step 3: Mix and Chill the Rice Salad
Place the cooled rice in a large mixing bowl. Spoon over the homemade pesto and gently stir until the rice is evenly coated.
Add the cherry tomatoes, cucumber, spring onions, and sliced black olives. Pour in the remaining lemon juice and toss everything gently.
Taste the salad and add black pepper or a little more lemon juice if needed. If the mixture seems dry, stir in a small drizzle of olive oil.
Cover the bowl and refrigerate for 20–30 minutes before serving. This gives the rice time to take on the flavour of the pesto.
Scatter fresh basil leaves and toasted pine nuts over the top just before serving. The finished salad should have separate rice grains, a light coating of pesto, and crisp pieces of vegetables throughout.
What to Serve With Delia Smith Pesto Rice Salad
Grilled Chicken: Chicken seasoned with salt, pepper, and lemon goes nicely with the basil pesto. Serve it warm beside the chilled rice salad for a simple lunch or dinner.
Baked Salmon: Salmon pairs well with the olive oil and Parmesan in the pesto. A squeeze of lemon over the fish adds freshness without hiding its natural flavour.
Roasted Vegetables: Courgettes, aubergines, peppers, and red onions are good choices. Roast them with a little olive oil until tender and lightly browned.
Garlic Bread: Warm garlic bread adds a crisp, buttery side to the cold rice. It is especially good if you are serving the salad as part of a larger meal.
Mozzarella and Tomatoes: Fresh mozzarella with sliced tomatoes and olive oil makes another good accompaniment. The mild cheese goes nicely with the stronger basil and garlic flavours.
For a summer lunch, I think Delia Smith Pesto Rice Salad Recipe is filling enough to enjoy without meat or fish. A little feta cheese scattered over the top is also a nice addition if you enjoy a creamier, saltier finish.
Delia Smith Pesto Rice Salad Nutrition Information
The following values are approximate for one serving when the recipe is divided into six portions, without optional ingredients.
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 9g |
| Carbohydrates | 39g |
| Fat | 19g |
| Saturated Fat | 4g |
| Fibre | 3g |
| Sugar | 3g |
| Sodium | 230mg |
Rice supplies most of the carbohydrates, while olive oil and pine nuts contribute much of the fat. Parmesan provides protein and calcium, and the vegetables add fibre and vitamins. Actual values depend on the ingredients and serving sizes.
FAQs
Can I make Delia Smith Pesto Rice Salad ahead of time?
Yes. Prepare the salad several hours before serving and keep it covered in the refrigerator. For a fresher texture, add the cucumber and tomatoes shortly before serving. Cooked rice should be cooled quickly, refrigerated within one hour, and eaten within 24 hours.
What type of rice is best for pesto rice salad?
Long-grain white rice and basmati rice are good options because their grains remain separate after cooking. Brown rice also works, although it has a firmer texture and takes longer to cook.
Can I use store-bought pesto?
Yes. Use approximately 120–150g of prepared basil pesto instead of making your own. Taste the salad before adding salt because ready-made pesto often contains plenty of seasoning.
How do I stop pesto rice salad from becoming dry?
Avoid overcooking the rice and keep the finished salad covered in the refrigerator. Before serving, gently stir in a little olive oil or lemon juice if the rice looks dry.
Can I make this rice salad without Parmesan?
Yes. You can leave out Parmesan and use a little nutritional yeast for a savoury flavour. For a vegan version, make sure the remaining ingredients and any prepared pesto contain no animal products.
Can I freeze pesto rice salad?
Freezing the finished salad is not recommended because the tomatoes and cucumber become watery after thawing. Homemade pesto can be frozen separately in small portions and used for another batch.
Should pesto rice salad be served hot or cold?
It is usually served cold or lightly chilled. Cold rice holds its shape nicely, and the basil pesto keeps its fresh flavour without being heated. Keep the salad refrigerated until serving.