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Two-Color Pesto Recipe
|Pine nuts/Walnuts||160 Milliliter (2/3 Cup)|
|Olive oil||160 Milliliter (2/3 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Hot water||60 Milliliter (1/4 Cup)|
|Parmesan cheese||240 Milliliter, freshly grated (1 Cup)|
Serving size: Complete recipe
Calories 3454 Calories from Fat 2876
% Daily Value*
Total Fat 331 g509.9%
Saturated Fat 69.3 g346.6%
Trans Fat 0 g
Cholesterol 163.2 mg
Sodium 3857.1 mg160.7%
Total Carbohydrates 34 g11.2%
Dietary Fiber 6.2 g24.9%
Sugars 7.8 g
Protein 109 g217.3%
Vitamin A 20.1% Vitamin C 9.9%
Calcium 289.7% Iron 66.5%
*Based on a 2000 Calorie diet
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.