Recipe - Purple Pesto

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
One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini