|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.