This recipe is super tasty and super easy. The first night I served it topped with a lemony ahi steak. It was delicious. Later in the week I used up the leftovers by pouring a yellow coconut curry over the top. Again, super tasty! This rice is a nice change to bland, plain rice.

Here is what you'll need:

Ingredients: Serves 4

1 1/4 cups brown or white basmati rice (whichever you prefer, I spared my husband, and used white)
3 large garlic cloves
1 tsp sea salt
1 large handful fresh basil sprigs
5 tbsp olive oil, plus extra for drizzling
2/3 cup pine nuts (I didn't have any, so I skipped them and added a bit of extra basil and garlic instead)
squeeze of fresh lemon juice (optional)

Directions:

Cook the rice according to package.

Meanwhile, to make the pesto, put the garlic cloves, salt, basil (stalks removed) and olive oil into your food processor. A blender would do as well. Mix/blend until you have a thick paste. If desired, add a squeeze of lemon juice, mix again. I think the lemon juice really livens this dish up.

Combine the rice and pesto together in a medium sized bowl.

Serve as you please and enjoy!!