Sun-dried Tomato-cilantro Pesto Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fusilli, or favorite
Pasta,
1 1/2 cup: Sun-Dried Tomatoes,
1/2 cup: Black Olives, pitted
1 cup: Pine Nuts,
1 cup: Olive Oil, extra light
1 tbsp: Fresh Lemon Juice,
2 bunch: Cilantro, (leaves only)
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 min. and drain prior to use.
Recipe By : Dora Guerra
Source from luhu.jp
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
Source from luhu.jp