DAY 5: How to Make Creamy Vegan Pistachio Pesto over Brown Rice | Vegetarian Times Skip to main content

DAY 5: How to Make Creamy Vegan Pistachio Pesto over Brown Rice

DAY 5: How to Make Creamy Vegan Pistachio Pesto over Brown Rice

PHOTO Patrick M Gookin II

Attention savvy shoppers: Can you believe we're already more than halfway through our 7-Day Bulking Buying 101 Crash Course? Now that you're comfortable navigating the bulk food aisles and storing bulk ingredients at home, it’s time to get creative in the kitchen. In today's video, Spork Foods sisters Heather Goldberg and Jenny Engel show you how to make their bulk-friendly recipe Creamy Vegan Pistachio Pesto over Brown Rice (the recipe is also included in this post, just below the video). The dish is vegan comfort food at its best, plus it's quick and easy to make.

HOMEWORK: Be sure to pick up the brown rice and pistachios used here from your local bulk bins. Plus, earn extra credit for bringing your own containers (if your market allows) or for reusing your plastic produce bag.



Creamy Pistachio Pesto over Brown Rice

Vegan | Gluten Free

Serves 6 (Makes 1 cup pesto)

Although we love pine nuts, sometimes we vary up the flavors of this classic Italian dish by using pistachios. The pistachio flavor is very rich, the roasted garlic is very creamy, and the miso paste gives our pesto the salty, cheesy texture we all want. Use this flavorful pesto sauce on pizza, over brown rice or quinoa pasta, or on a sandwich as a spread!

2 cups short grain brown rice
6-8 cloves roasted garlic, or 3 cloves raw garlic
1/3 cup plus 2 tbs. extra-virgin olive oil
3 tbs. fresh lemon juice
1/2 cup pistachio nuts, shelled, plus 2 tbs. for garnish
2 1/2 cups fresh basil leaves, packed, plus more for garnish
1 Tbs. light miso paste (non-barley)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. finely ground black pepper, plus more to taste
1 cup cherry tomatoes, sliced in half lengthwise
1/2 cup pitted Kalamata olives, sliced into thirds

1. Preheat oven to 375°F.

2. Bring 4 cups water to a boil in a medium (4-quart) pot, add brown rice, cover, and cook according to package directions, about 35 minutes.
Set aside.

3. Meanwhile, place garlic, oil, and lemon juice in a food processor and blend for 15 seconds. Add pistachios, basil, miso, sea salt, and pepper, and blend for about 30 seconds, or until smooth.

4. Toss brown rice with pesto sauce, until rice is coated evenly. Add tomatoes and olives. Season to taste with sea salt and black pepper. Garnish with a sprig of fresh basil and remaining pistachios. Serve warm.

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods and online vegan cooking classes at  Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

Comments on this Blog

What was step 1 for? The oven at 375 doesn't seem to have any relation to any further step.