African Blue Basil and Lavender Pesto

This pesto is made with nutrient-rich raw almonds instead of traditional pine nuts. Try toasting the almonds in a hot, dry pan over medium high heat for 3–4 minutes, until slightly browned and fragrant, for a toastier flavor.
By | May 01, 2014

Ingredients

  • 2 cups fresh African blue basil leaves and flowers, coarsely chopped and lightly packed
  • 1/2 cup raw, unsalted almonds
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 1-2 teaspoons dried lavender buds
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 3/4 cup finely grated Parmesan cheese

Instructions

Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)

Related Stories & Recipes

Garden to Kitchen: Fresh, Simple, Seasonal

I’ve been called an overachiever many a time in my life. What  can I say? I’m driven. So it’s really no surprise that, when it comes to my garden, the overachievers steal my heart every t...

Ingredients

  • 2 cups fresh African blue basil leaves and flowers, coarsely chopped and lightly packed
  • 1/2 cup raw, unsalted almonds
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 1-2 teaspoons dried lavender buds
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 3/4 cup finely grated Parmesan cheese
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60