A handful of flowering purple basil and several purple branches of kale in my organic basket... The idea of a pesto came to me right away! Sure, the color is a bit unusual, but it tastes so good!
* Lightly toast the pine nuts in a dry pan. * Wash, dry, and then chop the freshly harvested basil leaves into small pieces.
* Peel and chop the garlic. * Chop the sun-dried tomatoes and mix them with the pine nuts and garlic. Add 3 or 4 tablespoons of olive oil and blend everything together in pulses.
* Check the texture: add olive oil if you'd like it a little softer or pine nuts (or almond powder) if you'd like it more compact.
To finish, put in a jar and store in the refrigerator for a future pasta dish! Enjoy your meal!
0 servings
4
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