Purple Pesto Food

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.

PURPLE PESTO

Purple Pesto image

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

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.

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