Linguine with Purple Leaf Basil Pesto

Name: Linguine with Purple Leaf Basil Pesto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

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Prep Time: 5

Cook Time: 10

Total Time: 15

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.

Ingredients

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

Instructions

Pesto

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.

Pasta

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.

Notes

Keep refrigerated for up to three weeks.

Products In This Recipe

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