Purple Pesto

Carolyn Haas


Trying to use up my pretty purple basil before it gets too cold!


☆☆☆☆☆ 0 votes

1 1/2 cups
15 Min
No-Cook or Other


  • 2 c
    dark opal or purple ruffles basil leaves, rinsed and dried
  • 4 clove
    garlic, peeled
  • 1/4 c
    chopped sun dried tomatoes
  • 1/4 c
    pine nuts
  • 1/2 c
    parmesan cheese, grated
  • 3/4 c
    olive oil
  • 1/2 tsp
    crushed dried red peppers/chiles, optional
  • 1-2 tsp
    minced rosemary, optional

How to Make Purple Pesto


  1. In a food processor fitted with a steel blade, process basil, garlic, sun-dried tomatoes, pine nuts and parmesan. Slowly add the oil; add the rosemary and chiles. Blend to desired consistency. Makes about 1 1/2 cups.

Printable Recipe Card

About Purple Pesto

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Hashtag: #Basil

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