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.
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