Pesto broccoli rice is a healthy side dish that features the bold flavors of fresh basil, garlic, and Parmesan to make the perfect pairing to chicken, fish, and more. Its light and fluffy texture makes it comparable to traditional rice, but in a lower calorie and low carb version.
Cut florets from the heads of broccoli and place them in the bowl of a food processor. Pulse until the broccoli florets are broken up into tiny pieces resembling rice, stopping frequently to scrape down the sides of the bowl to incorporate the broccoli evenly. Add riced broccoli to a bowl for now. Repeat this step in batches until all of the broccoli is pulsed.
To the now empty food processor, add basil leaves, 3 Tablespoons of Parmesan, lemon juice, pine nuts, garlic, salt, and pepper and pulse until the basil and nuts are broken up into small pieces and the ingredients are combined.
Pour in ¼ cup of the olive oil and process until creamy. Set pesto aside for now.
Add the remaining 1 Tablespoon of olive oil to a large pan set over medium heat. Once heated, add the broccoli rice and stir. Cover the pan and cook for about 5 minutes, stirring until the broccoli has tenderized slightly.
Remove the pan from the heat and stir in the pesto until evenly combined. Stir in remaining 3 Tablespoons of Parmesan and season with additional salt, pepper, lemon juice, Parmesan, etc. to your taste. Serve warm.
Notes
Ingredient NotesBroccoli: The florets from two medium heads or one very large head of broccoli are used for this recipe (the amount isn't ultra finicky). This should yield approximately 5 ½ cups of riced broccoli.Parmesan: Any hard Italian cheese will do, such as Pecorino Romano. For the freshest flavor it's recommended to buy a wedge and grate it yourself, but the pre-shredded or grated variety found in the refrigerated supermarket deli section is a fine substitution.Recipe Tips
Stop to scrape down the sides of the food processor bowl frequently when ricing the broccoli to break it up into evenly small pieces. If the broccoli on the bottom is kept there too long, it can become mushy before the top florets are sufficiently broken down.
Resist the urge to add excess oil when sautéing the broccoli, cook it for too long, or double up on the pesto sauce to prevent this broccoli rice from becoming soggy.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.