Purple pesto
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)