Recipe courtesy of Judie's Restaurant

Sundried Cherry Pesto with Purple Passion Rice

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  • Level: Easy
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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


  1. 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.


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