Purple Basil Pesto

As its name suggests, the purple basil instead of being green like most herbs, has a vibrant purple color. It’s has some clove flavor and it's not as sweet as other basil varieties. You better not cook it, as it turns to an unappealing black color when heated. But this basil is perfect for use in salads, pesto or any of your other favorite ways to prepare fresh basil!

My family and I are crazy about pesto and we found out that the purple basil pesto is not only delicious, but also very original to serve, with it's appealing red - purple color. Here is my pesto recipe:


- 1 bunch of purple basil - rinse it and take only the leaves

- 2 large cloves of fresh garlic

- 1 cup of cashew nuts

- 1/2 cup of powdered parmesan OR, if you go vegan, just add 2 table spoons of nutritional yeast and one extra tea spoon of garlic powder.

- 3/4 cup of your favorite olive oil

- 3 table spoon of freshly squeezed lemon juice

- 3 table spoon of water

- 1/3 tea spoon of salt, or to taste


- Put all the ingredients together in your smallest blender container (if you have an individual blender cup, that's best).

- Mix it all till smooth. If it doesn't blend because the mixture is too dense, add slowly the same amount of olive oil as water (begin with one table spoon of olive oil and 1 table spoon of water). As long as the blender doesn't seem to move the whole mixture together, keep adding oil and water.

- When the pesto is perfectly smooth, place it in a bowl and serve right away with some freshly toasted flat bread. Or use it as a salad dressing!


~ Sonia

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