Ingredients
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3 ears of corn
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1 cup fresh basil leaves, packed
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1/2 cup grated parmesan cheese
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1/2 cup walnuts
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2 cloves garlic
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1/4 tsp salt
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1/4 tsp black pepper
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3 Tbsp extra-virgin olive oil (divided)
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2 cups cooked white rice
Instructions
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Preheat the oven to 400°F. Trim husks on the ears of corn and place them directly on the oven rack. Roast for 30 minutes.
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Remove the corn and allow it to cool. Cut the kernels off the cobs and set aside.
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In a food processor, combine basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil. Blend until smooth to make the pesto.
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Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the roasted corn and sauté for 2–3 minutes.
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Add cooked white rice to the skillet. Stir to mix with the corn.
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Spoon in the pesto and stir until the rice is evenly coated. Cook for another 3–4 minutes until warmed through.
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Serve immediately, or let it cool slightly for a picnic-style dish.
Notes
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You can use sunflower or pumpkin seeds instead of walnuts.
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For a dairy-free version, use vegan parmesan.
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The pesto can be prepared up to 3 days in advance and stored in the fridge.
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Reheat leftovers in a skillet with a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes