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Purple Pesto

Ingredients:

For variety try making this pesto using opal (purple) basil.

2 cups fresh opal basil leaves, washed and dried completely
1/2 cup Parmesan cheese, grated
1/4 cup pine nuts
3 garlic cloves, peeled
1/2 cup canola/olive oil blend

Directions:

In a food processor combine, basil, Parmesan cheese, pine nuts and garlic with 2 tablespoons of canola/olive oil blend. Begin blending. As blending continues slowly add the remaining oil so that the sauce emulsifies. Add salt and pepper to taste. Label with the date and 'keep refrigerated' instructions. Use within 1 to 2 days

Recipe compliments of Canola Info