Sun-Dried Tomato-Cilantro Pesto

Cook pasta according to package directions. While pasta is cooking, place the remaining ingredients in a blender or food processor and blend them on low until coarsely ground (do not liquify). If pesto is too thick, add 1 T olive oil or lemon juice and continue processing. When pasta is al dente, drain and place in serving dish. Pour pest over pasta and toss gently. Optional garnishes: Chopped, steamed cauliflower, sliced black olives, crumbled feta cheese, grated parmesan or Romano cheese, raw sunflower seeds, or chopped red or yellow pepper. If using oil-packed sun-dried tomatoes, drain. If using loose dried tomatoes, place in a deep bowl and cover with boiling water; let steep 10 minutes and drain prior to use. Per serving: 4655 Calories (kcal); 302g Total Fat; (57% calories from fat); 103g Protein; 407g Carbohydrate; 0mg Cholesterol; 2206mg Sodium Food Exchanges: 26 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.