Best Purple Pesto Recipes

PURPLE BASIL PESTO

Steps:

• Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like.
• With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary.
• Store pesto in the refrigerator for several days or freeze.

ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO

Steps:

• First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
• Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
• Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
• For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
• Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.

PURPLE PESTO

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.

PURPLE SPROUTING BROCCOLI WITH ANCHOVY & HAZELNUT PESTO

Steps:

• Wash the artichokes thoroughly and remove any small, tufty bits. You don't need to peel them - just halve them lengthways if they're small, or cut into 2.5cm chunks if you're using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you're using leeks, trim them and cut into fat chunks.
• Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.
• Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.
• Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there's moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.
• Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.

SUNDRIED CHERRY PESTO WITH PURPLE PASSION RICE

Steps:

• In a small sauce pot combine the cherries and wine, reduce by 1/3 and let cool. While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside. Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well-emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese. To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately.