Purple 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
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.
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
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.
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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.
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