Sun-Dried Tomato-Cilantro Pesto


Course : Italian
Serves: 1
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Ingredients:


1 pound fusilli -- or favorite pasta

1 1/2 cups sun-dried tomatoes

1/2 cup black olives -- pitted

1 cup pine nuts

1 cup olive oil -- extra light

1 tablespoon fresh lemon juice

2 bunches cilantro -- (leaves only)
 

Preparation / 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 minutes and drain prior to use.


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