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)