Basil and Lavender Pesto
Fresh basil is complemented by lavender and fennel in this pesto to transport you to Provence for a moment.
Fresh basil is complemented by lavender and fennel in this pesto to transport you to Provence for a moment.
Condiment
Yield 1 1/2 cups
Helen Park
Fresh basil is complemented by lavender and fennel in this pesto to transport you to Provence for a moment.
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)
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.
This recipe can be made ahead and kept up to 1 week for freshness.
If you don’t have a food processor this pesto can be made in the blender – just be careful not to let the ingredients get hot in the blender as the basil will lose freshness.
The pesto has no cheese in the recipe itself, cheese can be added to each use as needed and depending on the recipe. Sometimes I had parmesan, pecorino, or ricotta salata depending on what I am making.
Usage Ideas
Pesto is always handy to have to spread on crusty bread or toss through hot or cold pasta.
Grilled Tomato with Basil and Lavender Pesto
Lavender Basil Pesto Pasta Salad
Questions? Contact helen@laboiteny.com
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