Purple Basil Pesto Recipes

PURPLE PESTO

Trying to use up my pretty purple basil before it gets too cold!

Provided by Carolyn Haas

Categories Other Sauces

Time 15m

Number Of Ingredients 8

Purple Pesto image

Steps:

1. In a food processor fitted with a steel blade, process basil, garlic, sun-dried tomatoes, pine nuts and parmesan. Slowly add the oil; add the rosemary and chiles. Blend to desired consistency. Makes about 1 1/2 cups.

Ingredients

2 c dark opal or purple ruffles basil leaves, rinsed and dried
4 clove garlic, peeled
1/4 c chopped sun dried tomatoes
1/4 c pine nuts
1/2 c parmesan cheese, grated
3/4 c olive oil
1/2 tsp crushed dried red peppers/chiles, optional
1-2 tsp minced rosemary, optional

PURPLE BASIL PESTO

While stalking the web for a recipe to use my bushels of purple basil, I came across this wonderful recipe. Please tell me how you make it your own! The Farmgirl Fare site where I found the recips does state "Except for the fact that purple basil isn't as pretty as the green and does make a rather oddly colored pesto, I would probably quit growing the green stuff altogether. Mixing a few green leaves into the pesto does help brighten it up a bit."

Provided by Miss_Elaine

Categories Sauces

Time 15m

Yield 2-3 Cups

Number Of Ingredients 5

Purple Basil Pesto image

Steps:

Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like.
With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary.
Store pesto in the refrigerator for several days or freeze.

Ingredients

1/2 cup whole almond (roasted & salted)
4 ounces purple basil (about 4 cups packed, but it's best if you weigh it)
3 -6 large garlic cloves, peeled and coarsely chopped
1/2 teaspoon salt
6 tablespoons extra virgin olive oil

BASIC PESTO

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

Basic Pesto image

Steps:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

Ingredients

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

BASIL PESTO

Though pesto means "pounded" in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think otherwise, the pesto will come together before the pasta water has a chance to boil. And as a bonus, there'll be no blender to wash up afterward.

Provided by Samin Nosrat

Categories dinner, easy, lunch, pastas, sauces and gravies

Time 30m

Yield About 1 cup sauce, which is perfect for a pound of pasta

Number Of Ingredients 8

Basil Pesto image

Steps:

Set a large pot of water to boil over high heat.
Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic, and pound until smooth and integrated.
If the basil leaves are very large, run a knife through them once or twice to cut them down in size. Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino and oil. Taste, and adjust salt as needed.
Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water. (Tip: Heat your serving bowl by using it as a lid for pasta pot)
Place cooked pasta in the serving bowl, and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmesan, and serve immediately.

Ingredients

1/4 cup (30 grams) pine nuts
1 medium clove garlic, peeled
2 cups (70 grams) tightly packed basil leaves, preferably Genovese
2/3 cup (60 grams) finely grated Parmigiano-Reggiano, plus more for serving
1/3 cup (30 grams) finely grated pecorino, preferably pecorino sardo
Sea salt
1/3 cup (80 milliliters) extra-virgin olive oil, plus more as needed
1 pound trofie or spaghetti

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Web Aug 9, 2015 Prepare the ingredients for Purple Basil Pesto Toast the pine nuts lightly, i.e. heat the pan well and then roast them dry, without oil, for …
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Toast the pinenuts very lightly, ie heat the pan well and then roast without oil, for a few seconds, so that the pine nuts don't start turning brown but remain fresh with just that hint of fragrance which is going to add flavour to the pesto. Remove stalks and stems from the basil leaves.
Place the garlic in the food processor along with the salt and process. Add the basil leaves and run the processor on pulse a couple of times, till the basil is crushed. You want the pesto to be a little coarse, not a smooth puree. Add the pine nuts and again run the processor, about 30 seconds.

Purple Basil Pesto Recipes

PURPLE PESTO

Trying to use up my pretty purple basil before it gets too cold!

PURPLE BASIL PESTO

BASIC PESTO

BASIL PESTO

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