| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Sauces, Seasonings |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Opal or Purple Ruffle basil |
| 2 |
tb |
Sun dried tomatoes |
| 2 |
|
Garlic cloves |
| 6 |
tb |
Asiago cheese |
| 1/3 |
c |
Pine nuts or walnuts |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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