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
~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!