Purple Pesto Recipes
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.
BASIC PESTO
Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield about 2 cups of pesto
Number Of Ingredients 6
Steps:
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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.
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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.
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