Purple Pesto
34 K 5/5 (2 reviews)
20 min.
Easy
800 g
8 IngredientsLast modified on: August 7th 2022
250 g pine nuts
2 bunches Purple basil
2 
10 tablespoons 
250 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 250 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 250 g Parmesan (Parmigiano Reggiano), salt and pepper and mix again adding 6 tablespoons 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 | 140 RDI=50 % | 70 RDI=7 % | 460 RDI=70 % | 4,960 RDI=250 % | 20,760 RDI: 250 % |
| 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 800 g : £13.85
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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)
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Olive oil
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