Go Back
+ servings
A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside
Print Recipe
4.80 from 5 votes

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
Total Time10 minutes
Course: condiments, Dips
Cuisine: continental, Italian, Mediterranean
Keyword: Purple Basil, Purple Basil Pesto
Servings: 8 servings
Calories: 64kcal
Author: Sujata Shukla

Ingredients

  • 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

Instructions

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

  • Place the garlic in the food processor (please see notes below for link to pesto recipe using mortar and pestle) along with the salt and process.
    Add the basil leaves and run the processor on pulse (i.e. in brief short spurts) a couple of times, till the basil is crushed. You want the pesto to be a little coarse, not a smooth puree.
    Add roasted pine nuts and again run the processor, about 30 seconds.
  • Transfer the mixture to a bowl. Add half the grated Parmesan, stir it into the basil.
    Note: If you are going to freeze the pesto, don't add cheese now. Pl see the main post above for questions on the same.
    Add half the olive oil, stir again
  • Add salt and pepper to taste. I add the salt pinch by pinch to avoid over-salting the pesto.
    Add more of the cheese and oil and stir, till you get the consistency that you like. Jamie Oliver says to add enough oil to give the mixture an oozy consistency, as you can see from the images in this post.
  • The Purple Basil Pesto may be used as sauce in pasta or spread on some nice bread for a sandwich, or in wraps or even in quesadillas or pizza. Or mix with a soft goat cheese and sprinkle on salads.

Notes

Note:
  1. 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.
  2.  To Make Purple Basil Pesto on a mortar rather than a food processor, please refer this recipe: Basil Pesto Using Mortar and Pestle

Nutrition

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