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Purple Basil Pesto Recipe

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3.9 from 57 reviews

This vibrant Purple Basil Pesto is a delightful twist on the classic, featuring the unique flavor and striking color of purple basil. Toasted pine nuts and garlic blend seamlessly with lemon juice, parmesan cheese, and extra virgin olive oil to create a smooth, aromatic sauce perfect for pasta, sandwiches, or as a dip. The blanching step preserves the basil’s vivid purple hue, ensuring both stunning presentation and fresh flavor in every bite.

Ingredients

For the Pesto

  • ⅓ cup pine nuts
  • 4 cups purple basil leaves
  • 1 large clove of garlic
  • ½ cup extra virgin olive oil (plus more as needed)
  • Juice of 1 lemon
  • 1 cup parmesan cheese (grated)
  • ½ teaspoon salt (or to taste)

Instructions

  1. Toast Pine Nuts: Heat a shallow pan over medium heat and add the pine nuts. Toast them until they are golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
  2. Blanch Basil: Bring a pot of water to a rolling boil. Add the purple basil leaves and blanch for about 30 seconds to preserve their vibrant color. Immediately transfer the basil to an ice bath to stop the cooking process. Once cooled, strain the basil and gently squeeze out excess water. Set aside.
  3. Prepare Pine Nut and Garlic Paste: In a blender or food processor, combine the toasted pine nuts and garlic. Blend until finely chopped and a paste forms. Drizzle in a little olive oil if needed to facilitate blending.
  4. Add Basil and Olive Oil: Add the blanched basil leaves and olive oil to the processor. Pulse while gradually adding more olive oil until the mixture becomes a smooth sauce. Be careful not to over-blend to maintain texture.
  5. Incorporate Cheese, Salt, and Lemon: Add the grated parmesan, salt, and freshly squeezed lemon juice to the blender. Pulse a few more times to blend the ingredients evenly and combine flavors.
  6. Serve or Store: Enjoy your purple basil pesto immediately tossed with pasta, spread on bread, or use as a condiment. Alternatively, freeze it in an airtight container for later use.

Notes

  • Blanching the basil is essential to preserve the vibrant purple color and prevent browning.
  • Toast the pine nuts carefully and watch closely, as they can burn quickly.
  • Adjust the amount of olive oil during blending to achieve desired pesto consistency.
  • This pesto freezes well; store in an airtight container and use within 3 months.
  • For a nut-free version, pine nuts can be substituted with shelled sunflower seeds, though flavor will vary.

Find it online: https://justsosavory.com/purple-basil-pesto-recipe/