Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Opal or Purple Ruffle basil |
2 tablespoons | Sun dried tomatoes |
2 \N | Garlic cloves |
6 tablespoons | Asiago cheese |
⅓ cup | Pine nuts or walnuts |
½ cup | Olive oil |
Combine all ingredients except oil in blender or food processor.
Slowly add oil. Blend to desired consistency and toss on freshly cooked pasta.
(This pesto variation makes a great sauce with sauteed strips of sweet Italian peppers and linguine.)
From: The Cook's Garden catalog - Spring/Summer 1989 - page 1)