Recipe of Sun-Dried Tomato-Cilantro Pesto - Food Recipes

--MasterCook II Extracted--

Sun-Dried Tomato-Cilantro Pesto

Recipe By : Dora Guerra <dguerra@LONESTAR.JPL.UTSA.EDU>
Serving Size : 1
Preparation Time :0:00
Categories : Italian Pasta Sauces And Preserves

Ingredients - Preparation Method:

1 Lb. Fusilli -- or favorite pasta 1 1/2 C. Sun-Dried Tomatoes 1/2 C. Black Olives -- pitted 1 C. Pine Nuts 1 C. Olive Oil -- extra light 1 T. Fresh Lemon Juice 2 Bunches Cilantro -- (leaves only) 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. - - - - - - - - - - - - - - - - - -