Purple Basil Pesto with Pine nuts & Parmesan
Easy and quick Purple Basil Pesto with Pine nuts & Parmesan, following Jamie Oliver's recipe for Pesto. Green basil may be used instead of purple. Make it in a food processor or using mortar and pestle.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: condiments, Dips
Cuisine: continental, Italian, Mediterranean
Keyword: Purple Basil, Purple Basil Pesto
Servings: 8 servings
Calories: 64kcal
Author: Sujata Shukla
- 2 tablespoons Pine nuts
- 1 clove garlic
- 2 tablespoons Olive oil extra Virgin
- 2 cups Fresh Basil leaves Purple or Green
- ¼ cup Parmesan grated
- 1 teaspoon Black Pepper Powder freshly ground
- 1 Pinch salt or to taste
Prepare the ingredients for Purple Basil Pesto
Toast the pine nuts lightly, i.e. heat the pan well and then roast them dry, without oil, for a few seconds on low heat. Take them off and transfer to a heat proof bowl before they start turning brown. Remove stalks and thick stems from the basil leaves.
To make Purple Basil Pesto
Note:
- I recommend not adding the cheese to the pesto if you are going to freeze it and not use it immediately, but to add the cheese later on when ready to use.
- To Make Purple Basil Pesto on a mortar rather than a food processor, please refer this recipe: Basil Pesto Using Mortar and Pestle
Serving: 2tablespoons | Calories: 64kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.4mg