Purple Pesto

A recipe from cooking-ez.com

For 400 g, you will need:

• 1 125 g pine nuts
• 2 1 bunch Purple basil
• 3 1 lemon
• 4 5 tablespoons olive oil
• 5 125 g Parmesan (Parmigiano Reggiano)
• 6 salt
• 7 pepper
• 8 3 tablespoons olive oil
• Total weight: 500 grams

Times:

Preparation	Cooking	Start to finish
11 min.	8 min.	19 min.

Step by step recipe

1	Roast 125 g pine nuts in a small pan over medium heat until golden brown. Remove from heat and let cool.
2	Remove all the stems from the purple basil, keeping only the leaves.
3	In a high-sided container, pour the basil leaves, roasted pine nuts, juice and zest of 1 lemon and 5 tablespoons olive oil.
4	Mix a first time.
5	Add grated 125 g Parmesan (Parmigiano Reggiano), salt and pepper and mix again adding 3 tablespoons olive oil, adjust the volume of olive oil to obtain a paste not too thick. Your purple pesto is ready.

Remarks

The second addition of olive oil is very indicative, do not hesitate to adapt more or less to the result obtained.

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