Sun-dried tomato-cilantro pesto
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Sun-dried tomato-cilantro pesto
  Pesto    Italian    Pasta  
Last updated 6/12/2012 1:25:31 AM. Recipe ID 59509. Report a problem with this recipe.
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      Title: Sun-dried tomato-cilantro pesto
 Categories: Italian, Pasta, Sauces and
      Yield: 1 Servings
      1 lb Fusilli -- or favorite
  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.

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Recipe ID 59509 (Apr 03, 2005)

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