purple pesto

Name: Purple Pesto
Prep time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 2 cup(s) dark opal or purple ruffles basil leaves, rinsed and dried; 4 clove(s) garlic, peeled; 1/4 cup(s) chopped sun dried tomatoes; 1/4 cup(s) pine nuts; 1/2 cup(s) parmesan cheese, grated; 3/4 cup(s) olive oil; 1/2 teaspoon(s) crushed dried red peppers/chiles, optional; 1-2 teaspoon(s) minced rosemary, optional

I did not replace my food processor when it died, so used a blender to make pesto. It may have been easier using a mortar and pestle, but I sold mine at our action before we moved! There is some green basil in this batch, btw.

review

Recipe by

Carolyn Haas

@Linky1

Whitewater, WI

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

yield 1 1/2 cups

prep time 15 Min

method No-Cook or Other

Ingredients For purple pesto

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

How To Make purple pesto

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.
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purple pesto

Ingredients For purple pesto

How To Make purple pesto

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