Sun-Dried Tomato-Cilantro Pesto

* Exported from MasterCook *

SUN-DRIED TOMATO-CILANTRO PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- 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 tb Fresh Lemon Juice
2 bn 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.

Recipe By : Dora Guerra
<dguerra@LONESTAR.JPL.UTSA.EDU>



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