Purple Basil Pesto Recipes

PURPLE PESTO

Purple Pesto image

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

Provided by Carolyn Haas

Time 15m

Number Of Ingredients 8

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

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.

BASIC PESTO

Basic Pesto image

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

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

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

PURPLE BASIL PESTO

Purple Basil Pesto image

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

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

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.

BASIL PECAN PESTO

Basil Pecan Pesto image

Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

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