Sun-Dried Tomato-Cilantro Pesto
pasta, sauces
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.
Contributor: Dora Guerra
Yield: 1 serving
Preparation Time: 0:00
