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@...>

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