| 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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