Linguine with Purple Leaf Basil Pesto

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Tags: Basil, Comfort, Dinner, Nut, Pesto, Vegetarian
Course: Main Course
An unexpected take on pesto. Looks beautiful with other seasonal salads and harvest vegetables and is just as delicious as traditional pesto.


  • 1 cup fresh green genovese basil leaves medium packed
  • 1 cup fresh purple basil leaves medium packed
  • 1/4 cup pine nuts
  • 1/4 cup walnuts
  • 1 cup Salute Santé! Grapeseed Oil
  • 2 cloves garlic
  • 1 lb fresh linguini pasta
  • 2 whole zucchinis sliced into spears
  • parmesan cheese to taste optional
  • pine nuts to garnish optional
  • basil sprigs to garnish optional



  • Combine Salute Santé! Grapeseed Oil, garlic, pine nuts, walnuts, salt, and pepper in a blender or food processor. Purée until thick, but smooth (about 1 minute).
  • Add the basil last and continue blending until smooth.
  • Set aside.


  • Cook the linguini according to the package instructions.
  • While cooking, sauté the zucchini spears in grapeseed oil over medium heat until golden.
  • When the linguini and zucchini are cooked, spoon the pesto over the fresh linguini pasta and top with the zucchini.
  • Garnish with grated parmesan cheese, sprigs of fresh basil, and whole pine nuts.


Keep refrigerated for up to three weeks.

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