Cilantro and Sun-Dried Tomato Pesto

Company coming?  Try this quick and easy Pesto, to spread on toast or crackers for a great starter or snack.

 

Ingredients:

1/2 cup sun-dried tomatoes (dry-packed, not in oil)

1 cup cilantro, chopped

1/3 cup Olé extra virgin olive oil

1 tablespoon diced green chiles from a can or fresh jalapeno, (if you like it spicy.)

1 teaspoon brown sugar

1 clove garlic, minced

salt and pepper to taste

 

Steps:

1. Soak sun-dried tomatoes in the Olé extra virgin olive oil for 2 hours or overnight, if possible.

 

2. In a blender or food processor, process all ingredients except the salt and pepper until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.

 

3. Season to taste with the salt and pepper.

 

Enjoy!

 

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Roasted Asparagus with Lemon & Olé Extra Virgin Olive Oil

Ingredients:

  • 2 lb. asparagus, preferably thin spears (about 2 bunches)
  • 1/4 cup Olé extra-virgin olive oil
  • Kosher salt
  • 2 to 3 tsp. fresh lemon juice; more as needed

 

Directions:
1. Heat the oven to 450°F with rack in the center of the oven.
2. Snap off and discard the bottom ends of the asparagus spears.
3. Put the asparagus on a large, baking sheet and drizzle with the Olé extra virgin olive oil.
4. Gently toss the asparagus with the Olé oil until it’s evenly coated.
5. Distribute the asparagus evenly on the baking sheet.
6. Sprinkle generously with salt and roast until tender about 10 to 15 minutes.
7. Transfer the asparagus to a platter, toss with lemon juice, Olé extra virgin olive oil and salt to taste, and serve.

Enjoy!