Sun-dried Tomato-cilantro Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Pasta, Sauces and | 1 | Servings |
INGREDIENTS
| 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 | Cilantro, leaves only | |
| min. and drain prior to use. |
INSTRUCTIONS
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 Recipe By : Dora Guerra <dguerra@LONESTAR.JPL.UTSA.EDU> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2881
Calories From Fat: 918
Total Fat: 108.9g
Cholesterol: 0mg
Sodium: 2316.6mg
Potassium: 4337.7mg
Carbohydrates: 406.7g
Fiber: 28g
Sugar: 35.7g
Protein: 88.3g