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- 2 cups lightly packed fresh basil leaves
- 3 tablespoons pine nuts
- ½ cup Parmigiano-Reggiano cheese, freshly grated
- Salt and pepper
- ½ cup extra-virgin olive oil (EVOO)
- 1 package brown rice
- 2 to 3 tablespoons extra-virgin olive oil (EVOO)
- ½ pound pork or turkey sausage
- ¼ cup Pesto
- ½ cup grated Parmesan cheese
For the Pesto: Into the bowl of a food processor, place the garlic, basil, pine nuts, cheese and salt. Pulse until the mixture is finely chopped. With the food processor still running, stream in ½ cup of EVOO into the mixture until it becomes a smooth paste. Set aside.
For the Rice: Prepare rice to package directions.
In a large pan, heat a few tablespoons EVOO over medium-high heat. Add sausage and cook until browned, breaking it up as it cooks. Add pesto and rice. Toss until coated.
Top with cheese and serve.