'Basil - Genovese Amethyst Purple'
Ocimum basilicum

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Amethyst Basil is a Genovese basil that has thick, turned down leaves with a similar shape to Sweet Basil. It is the only Genovese basil that is purple in color. It needs moderately rich soil and full sun. It is not drought resistant so make sure you keep it properly watered. The leaves are very fragile and are susceptible to bruising in high winds and during harvest so handle with care. Remove the flowers to prevent the leaves from becoming bitter. This basil is very “floppy” in appearance and will not grow upright like other basils.

Uses
This culinary basil is dark purple or almost black in color. The flavor of the leaves is very sweet and tastes very similar to the popular Sweet Genovese Basil. However, it is best to use the leaves in a fresh salad or on a sandwich instead of using them in a sauce or pesto dish. When using Amethyst basil in sauces or pesto the color of the leaves will be very dark or grey in color which makes the appearance of the dish unappetizing. Your pesto will taste great, but it will look like it sat in the refrigerator two weeks too long.

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RECIPES

Genovese Amethyst Purple Basil Pesto with Pine Nuts & Parmesan

Ingredients

• 2 tablespoons Pine nuts
• 1 clove garlic
• 2 tablespoons Olive oil extra Virgin
• 2 cups Fresh Genovese Amethyst Purple Basil
• ¼ cup Parmesan grated
• 1 teaspoon Black Pepper Powder freshly ground
• 1 Pinch salt or to taste


Instructions

Prepare the ingredients for Purple Basil Pesto
Toast the pine nuts lightly, i.e. heat the pan well and then roast them dry, without oil, for a few seconds on low heat. Take them off and transfer to a heat proof bowl before they start turning brown.

Remove stalks and thick stems from the basil leaves.

To make Purple Basil Pesto
Place the garlic in the food processor (please see notes below for link to pesto recipe using mortar and pestle) along with the salt and process.

Add the basil leaves and run the processor on pulse (i.e. in brief short spurts) a couple of times, till the basil is crushed. You want the pesto to be a little coarse, not a smooth puree.

Add roasted pine nuts and again run the processor, about 30 seconds.

Transfer the mixture to a bowl. Add half the grated Parmesan, stir it into the basil.

Add half the olive oil, stir again

Add salt and pepper to taste. I add the salt pinch by pinch to avoid over-salting the pesto.

Add more of the cheese and oil and stir, till you get the consistency that you like.

The Pesto may be used as sauce in pasta or spread on some nice bread for a sandwich, or in wraps or even in quesadillas or pizza. Or mix with a soft goat cheese and sprinkle on salads.