Purple Basil Pesto
Elevate your pesto game with this vibrant and flavorful Purple Basil Pesto, a unique twist on the classic Italian favorite. Made with two cups of fragrant purple basil leaves, this recipe bursts with herbal, earthy notes that pair beautifully with the creaminess of freshly grated Parmesan cheese and the subtle nuttiness of toasted pine nuts. A drizzle of high-quality extra virgin olive oil and a splash of fresh lemon juice bring brightness to the mix, while garlic adds a robust depth of flavor. In just 10 minutes, you can whip up this versatile condiment that’s perfect for tossing with pasta, slathering on sandwiches, or drizzling over roasted vegetables. Plus, its stunning purple hue makes it as visually striking as it is delicious—a must-try for herb lovers and pesto enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups Purple basil leaves
- 0.5 cups Parmesan cheese, freshly grated
- 0.25 cups Pine nuts
- 2 pieces Garlic cloves, peeled
- 0.5 cups Extra virgin olive oil
- 1 tablespoon Lemon juice, freshly squeezed
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Rinse the purple basil leaves under cool running water to remove any dirt or debris. Pat them dry with paper towels or a clean kitchen towel.
In a dry skillet over medium heat, lightly toast the pine nuts for about 2-3 minutes, shaking the pan occasionally to prevent burning. Once golden and fragrant, remove from heat and let cool.
In a food processor or blender, combine the purple basil leaves, toasted pine nuts, grated Parmesan cheese, and peeled garlic cloves. Pulse a few times to begin breaking down the ingredients.
While the food processor is running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and well combined.
Add the freshly squeezed lemon juice, salt, and black pepper. Pulse a few more times to incorporate the seasonings evenly.
Taste the pesto and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Transfer the pesto to a jar or an airtight container. Store in the refrigerator for up to one week or freeze for longer storage.
Serve the purple basil pesto with pasta, as a spread on sandwiches, drizzled over roasted vegetables, or as a dip for crusty bread.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 1.6 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2322 mg | 179% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
