Garlic-Cilantro Pesto Sauce With Sun-Dried Tomatoes

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Garlic-Cilantro Pesto Sauce With Sun-Dried Tomatoes

This recipe calls for cilantro, a relative of parsley. Serve this easy pesto as a sauce for pasta, fish, or chicken or as a spread on crackers. You can also use it as pizza sauce, in place of traditional red sauce. Because cilantro quickly loses its flavor and becomes harsh tasting, use it shortly after buying.

Per 1/4 cup: 57 calories; 1 g protein; 5 g fat; 2 g carb; less than 1 g fiber.

Ingredients

Makes about 2 cups

1/4 cup walnuts, crushed
1 to 3 cloves garlic, crushed
1 1/4 cups fresh cilantro leaves
2 tablespoons (about 1 ounce) dry-packed sun-dried tomatoes, chopped
1 1/2 tablespoons olive oil
1 tablespoon white-wine vinegar
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh chili pepper, minced
Salt to taste

Directions

Spread crushed walnuts on a baking sheet and bake in an oven heated to 350 degrees for 8 to 10 minutes, or until slightly brown.
In a food processor or blender, combine walnuts, garlic, cilantro leaves, sun-dried tomatoes, olive oil, vinegar, Parmesan cheese, and chili pepper. Puree until smooth, adding more olive oil if needed until the pesto reaches desired consistency. Season with salt.
Put pesto into a small container; cover tightly. It can be stored in the refrigerator for up to 3 days.

From Body+Soul, April/May 2005