Purple Basil Pine Nut Pesto (Print Version)
# Ingredients:
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01 -
45 g pine nuts
02 -
4 cups (approx. 80 g) purple basil leaves, washed
03 -
1 large clove garlic
04 -
120 ml extra virgin olive oil, plus additional as needed
05 -
Juice of 1 lemon
06 -
90 g Parmesan cheese, finely grated
07 -
0.5 teaspoon salt, or to taste
# Instructions:
01 -
Place the pine nuts in a shallow pan over medium heat. Stir frequently and toast until golden brown and aromatic. Remove from heat immediately to prevent burning.
02 -
Bring a pot of water to a boil. Add purple basil leaves and boil for 30 seconds. Remove leaves and immediately transfer to an ice bath. Once cooled, drain thoroughly and gently squeeze out excess moisture.
03 -
Place toasted pine nuts and garlic in a food processor or blender. Pulse until finely chopped, forming a paste. Add a splash of olive oil if needed to assist blending.
04 -
Add blanched basil leaves and 120 ml olive oil to the processor. Pulse until a cohesive, smooth sauce forms, scraping the sides as needed. Avoid over-processing to preserve texture.
05 -
Add grated Parmesan, salt, and fresh lemon juice. Pulse gently until just combined. Taste and adjust salt as desired.
06 -
Use immediately or transfer to a sterile container and freeze for later use to preserve freshness.
# Notes:
01 -
Blanching purple basil helps maintain its vibrant color and prevents oxidation during processing.
02 -
For best flavor and texture, avoid over-blending as this can cause the pesto to lose its distinct structure.