Holiday Pesto Rice


2 cups cooked 100% Louisiana Cajun Country Long Grain Rice

½ cup pine nuts, divided

12 cherry tomatoes, quartered and seasoned to taste with salt and pepper

½ cup fresh basil leaves

2 cloves garlic

½ cup olive oil

½ tsp. salt


- Cook 100% Louisiana rice according to package instructions

- To make the pesto, process basil, garlic and ¼ cup pine nuts in a food processor or blender until finely chopped.

- Add the olive oil and salt and blend until smooth.

- If it is too thick, thin with a little more oil.

- In a bowl, mix the pesto sauce with enough rice to suit your preference.

- Add tomatoes and remaining pine nuts and mix well.