Yield: 1 Servings
|2 cups||Opal or Purple Ruffle basil|
|2 tablespoons||Sun dried tomatoes|
|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)