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Pesto Quinoa Recipe

Recipe by Pedro M. A. Neves

This modern interpretation blends the vibrant basil-forward flavors of Italian pesto with nutritious quinoa, creating a fresh and satisfying main course. The creamy homemade pesto coats tender quinoa grains and is brightened with lemon juice, cherry tomatoes, and pine nuts. It's a contemporary take on traditional Italian cuisine that works as a warm dish, cold salad, or light dinner.

Ingredients

• 200g quinoa (1 cup)
• 500ml vegetable or chicken broth (2 cups)
• 100g fresh basil leaves, packed (3.5 oz)
• 50g pine nuts (⅓ cup), lightly toasted
• 50g Parmigiano-Reggiano cheese, grated (½ cup)
• 60ml extra virgin olive oil (¼ cup)
• 2 cloves garlic, minced
• 30ml fresh lemon juice (2 tablespoons)
• 300g cherry tomatoes, halved (2 cups)
• salt and black pepper to taste
• 8-10 fresh basil leaves for garnish
• flake sea salt for finishing

Instructions

1. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer until the water runs clear, removing any bitter coating.

2. In a medium pot, bring the broth to a boil. Add the rinsed quinoa, stir once, and reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.

3. While the quinoa cooks, prepare the pesto by combining basil leaves, minced garlic, pine nuts, and Parmigiano-Reggiano in a food processor.

4. Pulse the pesto mixture until coarsely chopped, then drizzle in the olive oil slowly while pulsing until the pesto reaches a chunky, spreadable consistency. Do not overprocess.

5. Transfer the pesto to a large bowl and stir in the fresh lemon juice. Season with salt and black pepper to taste.

6. Once the quinoa is cooked, fluff it with a fork and add it to the bowl with the pesto while still warm. Gently fold the quinoa into the pesto until evenly coated.

7. Add the halved cherry tomatoes to the warm quinoa mixture and fold gently to combine, reserving a handful for garnish.

8. Divide the pesto quinoa among serving bowls or plates. Top each serving with reserved cherry tomatoes, a sprinkle of Parmigiano-Reggiano, fresh basil leaves, and a pinch of flake sea salt.

Substitutions

• Use walnuts or almonds (50g each) in place of pine nuts for a more budget-friendly version with similar texture.
• Substitute fresh basil with fresh parsley (100g) for a milder, slightly herbaceous flavor profile.
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more peppery finish.
• For vegan preparation, omit the cheese or use nutritional yeast (3 tablespoons) mixed into the pesto.

Tips

• Toast the pine nuts lightly in a dry skillet for 2-3 minutes before using to deepen their flavor and prevent them from tasting raw.
• Make the pesto by hand with a mortar and pestle for more control over texture; traditional Italian pesto is never completely smooth.
• This dish is excellent served warm immediately after assembly, but also delicious as a cold salad the next day; store in an airtight container for up to 3 days.

While pesto originates from Liguria in northern Italy and is traditionally paired with pasta, using it with quinoa reflects the modern evolution of Italian cooking outside its traditional boundaries. The marriage of a classic Italian condiment with a superfood grain represents how contemporary chefs honor tradition while embracing global ingredients.

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