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Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

  • 12 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
  • 12 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.
Most Helpful

4 5

Thanks, Elaine, for saving me! I don't have bushels of purple pesto, just cups, but still am thrilled to find your recipe! I toasted the almonds in the microwave and just used your recommended amount of salt. I have a mini food processor, so had to chop the almonds before toasting. I didn't use all the oil and found that to be just fine. Looking forward to the second harvest in a few weeks! It would probably be yummier with salted toasted almonds, but we just don't keep those at home - they're too darned good!
Thanks again! Happy gardening!