Purple Pestosauces, seasonings 2 cup opal or purple ruffle basil 2 tablespoon sun dried tomatoes 2 garlic cloves 6 tablespoon asiago cheese 1/3 cup pine nuts or walnuts 1/2 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) |
