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Print this Recipe    Linguine Pesto

Linguine with Sundried Tomato and Cilantro Hazelnut Pesto

1/4 cup toasted hazelnut
1/2 bunch fresh cilantro
2 garlic cloves
1/4 cup olive oil

10 sundried tomatoes
8 ounces linguine
grated Parmesan cheese

Rehydrate tomatoes in 1/2 cup hot water for five minutes. Reserve
water, cool and julienne tomatoes. Bring water to boil and cook
linguine. Make pesto by mixing all ingredients in processor except
olive oil. Then add oil mixing until creamy. Reserve 1/2 cup pasta
water and drain linguine. Mix in pesto, tomatoes and tomato water.
Add pasta water if too dry. Serve with freshly grated Parmesan.

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