*  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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