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 Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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