Basil and Lavender Pesto

I use this pesto for a grilled cheese that has fontina and fresh buffalo mozzarella on sourdough, and the slight bit of lavender isn’t overpowering but adds a nice floral touch to the sandwich.

Basil and Lavender Pesto

.5#       Basil leaves

2oz      Parsley leaves

1ea      Garlic Clove

5oz      Pine nuts

1T        Lavender

TT       S&P

~1.25C  Olive Oil

  • Toss pine nuts with a small amount of oil and salt.  Roast at 350°F for 4 minutes or until the nuts have started to brown.  Let cool before making the pesto.
  • Combine all ingredients except oil into a food processor and pulse until roughly chopped.
pestoprep.jpg
  • Keep pulsing and stream in oil until it resembles pesto, if it is too tight add a little more oil to loosen it up. Season and enjoy!

Finished Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s