This elegant quinoa pesto recipe shows that pesto is versatile and delicious beyond pasta. With gardens overflowing with basil and herbs during peak season, pesto becomes an easy way to highlight fresh flavors. Garlic scapes also make a fantastic pesto base and add bright, garlicky notes.
Quinoa pesto can be presented in a molded, restaurant-worthy shape for guests, yet it is simple enough for a busy weeknight. Whether you assemble it in a bowl for a casual family meal or press it into molds for a special occasion, the technique is straightforward and forgiving.
When planning to form the quinoa into a mold, use a pesto that contains a bit of oil so the mixture releases easily. One option is a garlic scape pesto combined with a generous handful of basil to brighten the flavor. Another choice is a nut-free vegan pesto made with hemp hearts instead of nuts for a creamy, allergy-friendly texture.
Method Overview
- Prepare a pesto of your choice, with a touch of oil if you plan to mold the quinoa.
- Cook the quinoa using the “pasta method” for light, separate grains.
- Gently fold the pesto into the quinoa and press into a mold if desired; garnish and serve.
Fancy Quinoa Pesto
side dish
American
quinoa mold, quinoa side dish
6
servings
Judy DeLorenzo
Equipment
-
Covered saucepan
-
Food processor or blender
-
Small bowl or mold for forming the quinoa
Ingredients
-
1
cup
dry white quinoa -
1
cup
pesto (choose your favorite)
Instructions
-
Make a pesto of your choice. Fresh basil, garlic scapes, lemon zest, olive oil, salt, and a creamy element such as nutritional yeast or hemp hearts work well. If you plan to mold the quinoa, include a little extra oil so the mixture releases easily.
-
Cook the quinoa using the “pasta method”: simmer in plenty of water until the grains are tender, then drain and let steam briefly to finish. This produces light, separate grains that mix beautifully with pesto.
-
Using a soft spatula, fold the pesto into the warm quinoa gently so the grains remain fluffy and the pesto coats them evenly.
-
To serve simply, mound the quinoa in a bowl. To present it as a mold, spoon the mixture into a small bowl or ring, press gently to compact, invert onto a serving plate, and finish with a sprig of basil.
Notes
To Form Quinoa Pesto Into a Mold
- Evenly spoon the pesto-coated quinoa into a small bowl and press gently so the mixture is slightly compacted.
- Place a serving plate over the bowl and invert them together.
- Tap the inverted bowl with a spoon around the edges, then lift the bowl straight up to release the molded quinoa.
Tips and Variations
- Use roasted nuts, seeds, or hemp hearts if you prefer a richer texture in the pesto.
- Brighten the dish with a squeeze of lemon juice or additional lemon zest just before serving.
- For a creamier result, stir in a tablespoon of plant-based yogurt or a splash of extra olive oil.
- Serve warm or at room temperature; leftovers keep well and make a great lunch the next day.
This quinoa pesto pairs especially well with simply prepared green beans and sautéed mushrooms for a balanced plate of fresh flavors and textures.