Purple Pesto
38 K 5/5 (2 reviews)
20 min.
Easy
200 g
8 IngredientsLast modified on: August 7th 2022
65 g pine nuts
½ bunch Purple basil
½ 
2.5 tablespoons 
65 g Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 15 min.
Cooking: 8 min.
All in all: 20 min.
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Step by step recipe
Stage 1 - 8 min.
Roast 65 g pine nuts in a small pan over medium heat until golden brown.
Remove from heat and let cool.
Remove from heat and let cool.
Stage 2 - 4 min.
Remove all the stems from the purple basil, keeping only the leaves.
Stage 3 - 3 min.
Stage 4 - 1 min.
Mix a first time.
Stage 5 - 3 min.
Add grated 65 g Parmesan (Parmigiano Reggiano), salt and pepper and mix again adding 1.5 tablespoon olive oil, adjust the volume of olive oil to obtain a paste not too thick.
Your purple pesto is ready.
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.
Keeping: Several days in the refrigerator in a closed jar
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 20 RDI=2 % | 120 RDI=20 % | 1,270 RDI=60 % | 5,300 RDI: 60 % |
| Per 100 g | 10 RDI=5 % | 7 RDI=1 % | 50 RDI=7 % | 500 RDI=30 % | 2,080 RDI: 30 % |
How much will it cost?
- For 200 g : 4.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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This recipe uses (among others)
Pine nuts
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Turnip and Jerusalem artichoke soup, Mint and pea pesto, Gnocchi alla romana, Tomato feuilleté with pesto, Zucchini and potato scarpaccia, ... See them all 59
Olive oil
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