Name: Sundried Cherry Pesto with Purple Passion Rice
Ingredients: 1/2 cup sundried cherries; 1/4 cup white wine; 1 tablespoon olive oil; 1 1/2 links vegetarian sausages, sliced on the bias; 1 portobello mushroom, thinly sliced; 1 carrot, julienned; 1/2 cup julienned leeks; 1/2 cup fresh basil leaves; 1/4 cup roasted walnuts; 6 to 10 cloves roasted garlic; 1 cup virgin olive oil; 1/4 cup grated Pecorino Romano cheese (or omit if vegetarian); 2 cups cooked purple passion rice; 1/2 cup baby spinach

Directions

In a small sauce pot combine the cherries and wine, reduce by 1/3 and let cool. While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside. Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well-emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese. To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately.

Recipe courtesy of Judie's Restaurant, Amherst, MA

Sundried Cherry Pesto with Purple Passion Rice

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