Ingredients for Purple Basil Pesto
- Whole Almond
- 2 cups packed purple basil leaves
- Garlic Cloves
- 1/2 teaspoon salt (plus more to taste)
- Extra Virgin Olive Oil
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How to Make Purple Basil Pesto
- Combine 2 cups packed purple basil leaves, 1/2 cup packed green basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, and 1/2 teaspoon salt in a food processor.
- Process until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until a smooth, creamy consistency is reached.
- Taste and adjust seasoning with additional salt and/or freshly ground black pepper as needed.
- Store your vibrant pesto in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
6g
Fat
34g
Carbs
3g