*  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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