Go Back
+ servings
5 from 1 vote
Creamy Asparagus Red Rice Pesto
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Gluten-Free and Vegan
Course: Entree
Cuisine: Entree
Keyword: dairy free, pesto, rice, creamy
Servings: 6
Calories: 403 kcal
  • 1 1/2 cups uncooked red rice
  • 2 cups broccoli florets
  • 1 lb. asparagus cut into 1 inch pieces
  • 2 cloves garlic peeled
  • 2/3 cup pine nuts toasted, plus more for serving
  • ¾ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 cup dairy-free or Greek plain yogurt
  • 1 yellow bell pepper diced
  • 3 chives finely chopped
  1. Cook red rice according to package instructions.
  2. Meanwhile, steam the broccoli and asparagus. Bring 1 cup water to a boil in a large pot. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
  3. To make the pesto: combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and yogurt; pulse until smooth.
  4. Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
  5. Serve topped with additional pine nuts, diced yellow bell pepper and chives.
Nutrition Facts
Creamy Asparagus Red Rice Pesto
Amount Per Serving
Calories 403 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 265mg12%
Potassium 487mg14%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 11g22%
Vitamin A 820IU16%
Vitamin C 70.9mg86%
Calcium 90mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.