| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour02 | 1 | servings | |
INGREDIENTS
| 1 | lb | Farfalle |
| 2 | c | Packed; rinsed cilantro |
| ; leaves | ||
| 2 | tb | Chopped garlic |
| 1/4 | c | Toasted pine nuts |
| 1/4 | c | Grated Parmesan; up to 1/3 |
| Approximately 1/2 cup hemp oil for | ||
| ; emulsifying | ||
| Salt and pepper |
INSTRUCTIONS
Cook pasta, al dente, in salted water and reserve. In a food processor add cilantro, pine nuts, garlic and Parmesan and pulse on high, slowly adding oil. Pesto will come together. If you would like it to be looser add a little more oil. Salt and pepper to taste. Toss in pasta, garnish with cilantro leaves and fresh grated cheese. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9412 - DEB STANTON Converted by MM_Buster v2.0l.
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