Sun-dried tomato-cilantro pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fusilli -- or favorite |
| Pasta | ||
| 1½ | cup | Sun-Dried Tomatoes |
| ½ | cup | Black Olives -- pitted |
| 1 | cup | Pine Nuts |
| 1 | cup | Olive Oil -- extra light |
| 1 | tablespoon | Fresh Lemon Juice |
| 2 | bunches | Cilantro -- (leaves only) |
Directions
Cook pasta according to package directions. While pasta is cooking, place the remaining ingredients in a blender or food processor and blend them on low until coarsely ground (do not liquify). If pesto is too thick, add 1 T olive oil or lemon juice and continue processing.
When pasta is al dente, drain and place in serving dish. Pour pest over pasta and toss gently.
Optional garnishes: Chopped, steamed cauliflower, sliced black olives, crumbled feta cheese, grated parmesan or romano cheese, raw sunflower seeds, or chopped red or yellow pepper.
If using oil-packed sun-dried tomatoes, drain. If using loose dried tomatoes, place in a deep bowl and cover with boiling water; let steep 10 min. and drain prior to use.
Recipe By : Dora Guerra <dguerra@...>