Purple pesto

Yield: 1 Servings

Measure Ingredient
2 cups Opal or Purple Ruffle basil
2 tablespoons Sun dried tomatoes
2 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)

Similar recipes