Purple Basil Pesto
4 servings
20 minutes
Purple basil pesto is an exquisite sauce from sunny Italy that impresses with its rich aroma and depth of flavor. Its base is red basil, which has a sweeter and spicier note than its green counterpart. Combined with creamy cashews, tangy parmesan, and aromatic garlic, the pesto achieves a velvety texture and harmonious taste with light nutty hints. Traditionally served with pasta, its versatility allows it to complement tomatoes, bulgur, and even fresh bread. An immersion blender turns the ingredients into a homogeneous mass while preserving the rich flavor palette. This pesto is the perfect choice for connoisseurs of gastronomic pleasures looking to add a touch of Italian passion to their dishes.
1
Wash the basil and dry it with a towel, separating the leaves from the stems.
- Purple basil: 250 g
2
Grate the cheese on a large grater.
- Parmesan (Parmigiano Reggiano): 100 g
3
Place part of the basil leaves, garlic, part of the cashews, part of the cheese, and a tablespoon of olive oil in a deep bowl.
- Purple basil: 250 g
- Garlic: 2 cloves
- Raw cashews: 100 g
- Parmesan (Parmigiano Reggiano): 100 g
- Olive oil: 2 tablespoons
4
Turn on the immersion blender at full power and start grinding the ingredients to a homogeneous mass.
5
Then add the remaining ingredients and continue grinding until a homogeneous mass is obtained.
- Purple basil: 250 g
- Raw cashews: 100 g
- Parmesan (Parmigiano Reggiano): 100 g
- Olive oil: 2 tablespoons
6
The sauce goes well with pasta, tomatoes, bulgur, etc.
