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Basil Pesto & Roasted Corn Rice

Servings 6


  • 3 ears of corn
  • 1 cup fresh basil leaves, packed
  • 1/2 cup grated parmesan cheese
  • 1/2 cup walnuts
  • 2 cloves garlic
  • 1/4 tsp salt and pepper each
  • 3 Tbsp extra-virgin olive oil divided
  • 2 cups cooked white rice


  1. Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes. 

  2. Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor. 

  3. Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.