This is a simple dish, but it’s much greater than the sum of its parts. I love anything with pesto, but would have never thought to add spicy, citrusy yuzu kosho to it. Adapted from Donabe, I usually serve this with good-quality tinned sardines.
- 2 rice cups (1 1/2 cups) short-grain white rice, rinsed
- 1 1/2 cups water
- 3 tablespoons pine nuts
- 1 clove garlic
- 2 cups basil leaves
- 1/4 cup olive oil
- 1 teaspoon yuzu kosho
- 1 tablespoon soy sauce
- 1 tablespoon Meyer lemon juice
- 1/4 cup grated Parmesan cheese
- Cook the rice in a rice cooker according to directions.
- Meanwhile, make the pesto: in a small saucepan, toast the pine nuts over medium-low heat, stirring and watching carefully until pine nuts are lightly golden, about five minutes. Remove from heat and let cool. In a food processor, combine 1 tablespoon of the pine nuts with the garlic, basil, olive oil, yuzu kosho, soy sauce, and lemon juice.
- Once the rice has finished cooking, uncover and add the pesto, the remaining pine nuts, and the Parmesan cheese. Gently mix to combine and serve.