While stalking the web for a recipe to use my bushels of purple basil, I came across this wonderful recipe. Please tell me how you make it your own! The Farmgirl Fare site where I found the recips does state "Except for the fact that purple basil isn't as pretty as the green and does make a rather oddly colored pesto, I would probably quit growing the green stuff altogether. Mixing a few green leaves into the pesto does help brighten it up a bit."
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
Steps:
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.
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Place the garlic, basil and almonds in the bowl of a food processor and process for around 20 seconds.
Add the parmesan cheese and lemon juice and continue to process whilst pouring in the olive oil.
Stop processing and take a spatula to scrape the mixture off the side of the bowl then process again for 20 seconds. Repeat this process of scraping the sides a few times or more until you have a good consistency and all the basil has been chopped.
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