Free Recipe Sun-Dried Tomato-Cilantro Pesto

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Sun-Dried Tomato-Cilantro Pesto Recipe

1 lb Fusilli – or favorite
1-1/2 c Sun-Dried Tomatoes
1/2 c Black Olives – pitted
1 c Pine Nuts
1 c Olive Oil – extra light
1 tb Fresh Lemon Juice
2 bn Cilantro – (leaves only)

Sun-Dried Tomato-Cilantro Pesto Preparation

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@LONESTAR.JPL.UTSA.EDU> From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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