Ever heard of purple basil? I hadn’t until my amazing farmer brought me some just yesterday. It makes a wonderful pesto to dress your favorite pasta, and a different spread for your cheese plate. While I was blending it, I thought it would turn out dark and rather unappetizing in color – I had to close my eyes for a bit to taste it to reset the senses. Folks, it actually is one of the best pesto I ever had! Nutty, rich and almost spicy.
Looking forward to make a colorful caprese, infuse vinegar and why not maybe a sorbet?
For 2 people
1.8 oz of purple basil (put some small leaves aside for décor)
1.4 oz Parmigiano Reggiano, freshly grated
1 cloves of garlic
2 tbsp of pine nuts
0.4 cup of EVOO
3 grains of coarse salt
5 oz of Gemelli Pasta
- Full a pot with 2/3 of lightly salted water and bring it to boil. Add pasta to boiling water and cook “al dente”.
- Gently wash the basil, pulling all the stems off and preserving only the leaves. Allow them to dry on a towel, or pat them gently with towel paper.
- Put the pine nuts, garlic, cheese and half of the oil in the chopper and work them at full speed ’til you get a creamy mixture.
- Add the basil leaves and work at full speed until you see that the leaves are completely crushed and incorporated.
- Take a bowl, pour some pesto in and stir in a few tablespoon of boiling water.
- Drain pasta with an Asian strainer, pour it in the bowl and mix it so to cover the pasta evenly.
- Plate it up, decor with some basil leaves and enjoy!