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.
  • 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

Toasted Pumpkin Seed Pesto

I love pesto and when I went to Italy I was hoping to go to Genoa where it is their specialty.  Unfortunately, there was a lot of rain and the town flooded so we were unable to go, but here is my adaptation of a pesto.

Toasted Pumpkin Seed Pesto

7ea      Small garlic cloves

1C       Pumpkin seeds

3C       Basil Leaves

1/2C    Tarragon Leaves

1/2C    Chopped Chives

1.5C    Olive Oil

TT        S&P

  • Toast the pumpkin seeds at 350°F for 8 minutes and let cool.
  • Place all ingredients except the oil in a food processor and pulse until everything is chopped.
  • Stream in the olive oil while pulsing the pesto.
  • Season to taste.

This will keep in the refrigerator for about four days.