directions
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1
Combine basil, rosemary, garlic, nuts and sun- dried tomatoes in a blender or food processor
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2
Blend with pulsing action to mix
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3
Add grated cheese and whirl for 15 seconds
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4
With the machine running, slowly add the olive oil using a little oil from the sun-dried tomatoes
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5
Add the dried red chili
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6
Continue to process until pesto reaches desired consistency
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7
Allow pesto to stand for about 5 minutes before serving to allow flavors to develop.
Purple Basil Pesto
ingredients
- 2 cups fresh opal or "Purple Ruffles" basil leaves
- 2 teaspoons freshly minced rosemary
- 3 to 4 garlic cloves
- 1/3 cup pine nuts, very lightly toasted generous
- 1/4 cup minced sun-dried tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup virgin olive oil
- 1/2 teaspoon crushed dried red chili