Sun-Dried Tomato-Cilantro Pesto

* Exported from MasterCook II *

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

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 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.

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