Two-Color Pesto Recipe
Hot cooked pasta with green pasto and topped with purple pasto is a treat to the eyes. And before even you finish admiring its looks you will find others attacking this Hazelnut Pesto. It is great!
Summary
Main IngredientNuts
Ingredients
2/3 cup (160 ml) pine nuts or walnuts
2/3 cup (160 ml) olive oil
3 cloves garlic, minced
1/4 cup (60 ml) hot water
1 cup (240 ml) Parmesan cheese, freshly grated
1 pkg Opal Basil
1 pkg Fresh Basil Tops
Directions
Process pine nuts, olive oil, garlic and water in a food processor or blender until finely chopped.
Blend in Parmesan cheese.
Place 1/2 of the cheese mixture in a bowl.
Add the Royal Opal Basil to the processor and mix until well blended; remove purple pesto to a new bowl.
Place the remaining cheese mixture in the food processor and add the basil.
Process until well blended.
Toss green pesto with hot cooked pasta.
Place pasta in serving bowls and top with a dollop of purple pesto.
Blend in Parmesan cheese.
Place 1/2 of the cheese mixture in a bowl.
Add the Royal Opal Basil to the processor and mix until well blended; remove purple pesto to a new bowl.
Place the remaining cheese mixture in the food processor and add the basil.
Process until well blended.
Toss green pesto with hot cooked pasta.
Place pasta in serving bowls and top with a dollop of purple pesto.
