Linguine with Purple Leaf Basil Pesto
Basil, Comfort, Dinner, Nut, Pesto, Vegetarian
An unexpected take on pesto. Looks beautiful with other seasonal salads and harvest vegetables and is just as delicious as traditional pesto.
fresh green genovese basil leaves
fresh purple basil leaves
Salute Santé! Grapeseed Oil
fresh linguini pasta
sliced into spears
parmesan cheese to taste
pine nuts to garnish
basil sprigs to garnish
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.
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.