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                     SUN-DRIED TOMATO-CILANTRO PESTO

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       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.
  
  Recipe By     : Dora Guerra
  <dguerra@LONESTAR.JPL.UTSA.EDU>
 


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