Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Garlic-Cilantro Pesto Sauce with Sun-Dried Tomatoes Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Yield: 2 cups Whip up this easy pesto, and you have instant sauce for pasta, fish, chicken, or even pizza. Ingredients ¼ cup walnuts, crushed 1 to 3 cloves garlic, crushed 1 ¼ cups fresh cilantro leaves 2 tablespoons (about 1 ounce) dry-packed sun-dried tomatoes, chopped 1 ½ tablespoons olive oil 1 tablespoon white-wine vinegar 2 tablespoons grated Parmesan cheese ½ 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. Rate it Print