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




  • 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.