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Two-Color Pesto

Fresh.n.Natural's picture
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!
  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)

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.

Recipe Summary


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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg54.4%

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

Two-Color Pesto Recipe