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Purple Basil Pesto


  1. Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
  2. Blend continuously until the ingredients start to breakdown. If you prefer a coarser pesto, use the pulse setting.
  3. Stream in the olive oil and allow the ingredients to emulsify with the oil.
  4. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.


  • 3 cups fresh black basil microgreens
  • 1/3 cup grated parmesan cheese (freshly grated is best)
  • 2 tsp. (2 cloves) minced garlic
  • 1 tsp.lemon zest
  • 1/4 cup toasted pine nuts
  • 2 tsp. lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes

STORING: Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.

You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

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