This recipe appeared in the Winter 2007 issue of Texoma Living!.
Cilantro-Sun-Dried Tomato Pesto
-1-8 oz. jar sun-dried tomato pesto with olive oil
-½ bunch fresh cilantro
-12 leaves fresh basil
-1 TBS. fresh garlic
-½ cup pine nuts
-1 cup extra virgin olive oil
In a blender or food processor, add all ingredients and process for 1 minute. Using a spatula, push down the mixture from the sides and process for another 15 seconds. Spoon sauce into a serving bowl. Cover and chill for 1 hour before serving.
-1-3.75 oz. jar whipped horseradish
-2 TBS. organic tomato sauce
-1 TBS. yellow mustard
In a small bowl, combine all ingredients and stir to incorporate. Spoon into a serving bowl and cover. Chill for 1 hour before serving.
Recipes provided by Chef Cathy Zeis