Pistachio Pesto

By Lina Darnell

Blend 1 cup of shelled pistachio nuts first (in a high-powered blender or food processor). Add and blend 2 cups of fresh basil, 2 cloves garlic, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese.

Cold Sun-Dried Tomato Pesto Pasta Salad

By Lina Darnell

Ingredients: 

1 box of pasta of your choice

1 cup of pesto, either homemade or store-bought

1/2 cup of ranch dressing

1/2 cup of sun-dried tomatoes

1/2 cup of fresh tomatoes

1 8-oz. package of fresh sliced mushrooms

1 clove of garlic, minced

1/2 tablespoon butter

Directions:

Cook your pasta and set aside. Saute mushrooms on the stove with butter and garlic for around 4 minutes until cooked. Mix ranch dressing and pesto together. In a large bowl, mix pasta, dressing, mushrooms, fresh and sun-dried tomatoes together and chill for at least an hour or two.