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Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
Fluff the rice with a fork. Stir in the pesto and lemon juice. Taste and add ¼ teaspoon salt if necessary or more lemon juice (amounts will vary based on whether you’re using purchased pesto). Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water.