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 flavour and becomes harsh tasting, use it shortly after buying.

¼ cup walnuts, crushed
3 cloves garlic, crushed
1¼ cups fresh cilantro leaves
2 Tbsp. (1 oz) sun-dried tomatoes, chopped
1½ Tbsp. olive oil
1 Tbsp. white wine vinegar
2 Tbsp. Parmesan cheese, grated
½ tsp. fresh chili pepper, minced
sea salt

Preheat oven to 350°F (175°C).

Spread crushed walnuts on a baking sheet and bake for 8-10 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. Purée 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.

Makes 2 cups.