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Garlic-Cilantro Pesto Sauce With Sun-Dried Tomatoes

Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza.

  • yield: 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Put pesto into a small container; cover tightly. It can be stored in the refrigerator for up to 3 days.

Body+Soul, April/May 2005

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