Purple basil-sunflower pesto

I like to play with different types of pesto, some time ago I had the purple variety of basil which made for a slightly different taste (if you´re a pesto snob you will notice, I guess :-D), but mostly colour. I admit, the colour is not the most appealing colour you could imagine and green basil makes for a prettier pesto, in my opinion 😀

Anyway…first I roasted one cup of sunflower seeds, then I blended them with a bunch of purple basil and enough water and olive oil to make the blender work (you could use oil only, or water only, or a bit of both, depending on your personal preference). I seasoned the pesto with black pepper, black vulcanic salt (from India), ume plum vinegar, lemon juice and garlic.

For a veggie side I sauteed some onion on olive oil with a pinch of salt, until translucent. Then I added bite-sized green beans and as the last item a large bunch of roughly chopped swiss chard (mangold). I cooked the veggies until the green beans were soft and the chard wilted. I served the pesto and vegetables on top of corn pasta.

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2 Comments

Filed under Pasta and noodles, Recipes, Sauces

2 responses to “Purple basil-sunflower pesto

  1. this looks delicious!! i’ve never tried corn pasta, but you’ve mentioned it a few times and it looks really great, I must pick it up sometime soon. Thanks for the pesto inspiration 🙂

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