Guest guest Posted July 3, 2007 Report Share Posted July 3, 2007 Sun-Dried Tomato-Cilantro Pesto With Fusilli 1 lb. 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 tbsp. 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 tbsp. 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. Serves 4. ______________________________\ ____Ready for the edge of your seat? Check out tonight's top picks on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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