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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like.
2. With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary.
3. Store pesto in the refrigerator for several days or freeze.
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