If you can get your hands on
some fresh purple basil,
you will love this recipe
to make your own Purple Pesto.
1/3 cup almonds (roasted/salted)
2 oz. purple basil, peeled leaves
2 large cloves garlic, peeled
1/2 tsp coarse salt
4 tbsp extra-virgin olive oil
Chop all ingredients (not the oil)
in food processor or by hand
to the consistency you like.
With food processor running,
drizzle olive oil and salt gradually.
Your kitchen will smell wonderful.
Hint: weigh the basil, or pack
leaves to fill a 2-cup measure.
(You can refrigerate or freeze.)