This Purple Pesto recipe using Basil Dark has been create by Kate from Cooking and Carafes. I definitely recommend to check out her blog where she shares her love for Italy through lovely recipes. We are really eager to hear your feedback about this recipe and if you would like to see some specific recipes. Please comment in the section below.
Basil Dark is beautiful to watch grow and gives a darker pesto than other basil, as you combine with dishes like pasta. The flecks of purple add an extra flash of colour to your dish!
I’ve kept this super simple rather than traditional, as this basil has its own peppery taste too.
- Basil Dark
- Extra Virgin Olive oil
- 25g of freshly grated Parmesan
- Half a lemon
Pick your Basil leaves from your Plantui, you will need a good crop to make enough basil for a pasta dish for two.
- Loosely tear the leaves or add them whole in to a pestle and mortar.
- Add a tbsp of Extra Virgin Olive Oil, a little salt and pepper and slowly grind them to break up the leaves, add a little more olive oil before adding the Parmesan.
- Mix together.
- Once you have a chunky texture add a squeeze of lemon juice to loosen the pesto.
- Depending how chunky you like your pesto, add a little more olive oil until you’re happy with the consistency.
You can use your pesto for many different dishes, whether it’s adding to salmon, bruschetta or using with pasta.
Here I’ve used the pesto as a simple pasta sauce. This meat free dish, uses dried penne pasta, fresh cherry tomatoes and your homemade purple pesto.
Cook the pasta according to the packet instructions until it’s al dente, whilst this is cooking halve some cherry tomatoes.
Drain the pasta and stir in the purple pesto and cherry tomatoes. Garnish with a basil leaf and add Parmesan to serve if desired. You could also add tuna and capers to this dish too.