Basil and Lavender Pesto
Helen Park
Yield 1 1/2 cups
Condiment
Fresh basil is complemented by lavender and fennel in this pesto to transport you to Provence for a moment.
Ingredients
2 Tbsp Luberon spice blend (6g)
2 ¼ cups basil leaves (130g)
2 cloves fresh garlic (10g) or 1 tsp granulated garlic
1 ½ tsp fine sea salt
½ cup olive oil (120g)
Directions
In a food processor pulse the garlic until finely chopped.
Add in the remaining ingredients and continue pulsing until the pesto is smooth, scraping down the sides as needed.
Transfer to a clean container and store chilled.
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