Print Recipe

Homemade Pesto Pilaf

A simple side dish, packed with tons of flavor!
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: homemade pesto pilaf
Servings: 6 servings


  • 2 cups chicken broth (or vegetable broth or water)
  • 4 Tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil
  • 1/4 cup vermicelli noodles, broken into 1/2" pieces
  • 1 cup uncooked white rice
  • 1 tsp minced garlic
  • 2 Tbsp store bought or homemade pesto


  • Add 2 cups chicken broth, 4 Tbsp butter, 1 tsp salt and 1/2 tsp pepper to a small saucepan, and bring to bubbling.
  • Break 1 small bunch of vermicelli noodles into 1/2-inch length pieces. Youll need about 1/4 cup of broken noodles. Recommend using knife to break them down into these 1/2-inch length pieces.
  • Add the olive oil to the skillet, and heat over medium high heat. Add the vermicelli noodles, and saut for 2 to 3 minutes, tossing often. Then add the rice and minced garlic, and toast with the vermicelli for another 2 to 3 minutes, or until vermicelli begins to turn golden. Immediately pour in the warmed chicken broth mixture, and bring to bubbling.
  • Cover, reduce heat to simmer, and let cook for 15 to 18 minutes, or until rice is fluffy.
  • Once rice and vermicelli are fork tender, fluff and then gently fold in the pesto sauce, to taste. Start with 2 Tbsp, then add 1 tsp at a time, to your liking.
  • Serve Pesto Pilaf as side dish for baked chicken, fish or steak.