Linguine with Purple Leaf Basil Pesto
1 cup fresh green basil leaves
1 cup fresh purple basil leaves
1/4 cup pine nuts
1/4 cup walnuts
1 cup Salute Santé! Grapeseed Oil
1 lb. fresh linguini pasta
2 whole cloves garlic
Sea salt and pepper to taste
2 whole zucchinis, sliced into spears or broccoli head cut into florets
Prepare pesto: Combine basil leaves, Salute Santé! Grapeseed Oil, garlic, nuts, salt and pepper in a blender. Purée until thick, but smooth (about 1 minute). Serve over fresh linguini pasta and vegetables. Garnish with grated cheese, sprigs of fresh basil, and whole pine nuts. May keep refrigerated up to three weeks. Yields: 1 cup pesto and serves four.
