Most people think of lavender as something sweet: shortbread, lemonade, honey drizzled over scones. But anyone who has stood in a lavender field near Baileys Harbor on a warm July afternoon knows the plant has another side. Crush a stem between your fingers and you smell pine, rosemary and a faint peppery edge alongside the floral notes. That savory side is exactly what makes lavender pesto such a pleasant surprise.
At Wilder Farms we grow more than 20,000 lavender plants, and lavender pesto is a great way to see how versatile culinary lavender can be. It is bright, green and herbal, with just enough lavender to make people ask, "What is that flavor?" Here is how to make it, how to keep the lavender in balance and how to use it all week long.
Why Lavender Works in Pesto
Lavender belongs to the mint family, the same family as basil, rosemary, thyme, sage and oregano. That family connection is why lavender sits so comfortably alongside classic Mediterranean herbs. In fact, lavender appears in some versions of herbes de Provence.
In pesto, lavender plays a supporting role. Basil stays the star, and garlic, Parmesan, nuts and olive oil provide the familiar backbone. A small amount of lavender adds:
- A floral top note that brightens the basil.
- A gentle piney, resinous quality that pairs well with garlic and cheese.
- Depth that makes a simple bowl of pasta taste a little more special.
The key word is small. Too much lavender can taste soapy or bitter. Too little, and you won't notice it at all. The recipe below aims for the sweet spot.
Choosing Culinary Lavender
Not all lavender is right for the kitchen. For pesto, you want lavender grown and dried for food, with a sweet, soft flavor.
- Use culinary buds. Our Lavender Culinary Buds are dried for cooking and easy to measure.
- Favor English lavender. Varieties of Lavandula angustifolia, such as Hidcote, which we grow at Wilder Farms, tend to be sweeter and less camphor-forward than lavandins.
- Save lavandins for the linen closet. Tall, intensely fragrant lavandins like Phenomenal are wonderful in sachets and bundles but can taste harsh in food.
- Never use essential oil. Essential oils are highly concentrated and are not meant to be eaten. Dried culinary buds are all you need.
If you grow your own lavender and want to cook with fresh buds, use only plants you know have not been sprayed. Fresh lavender is milder than dried, so you may need a little more.
Lavender Pesto Recipe
Makes about 1 cup
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 teaspoon dried culinary lavender buds, finely ground (or 1 teaspoon fresh buds)
- 1/3 cup toasted pine nuts, walnuts or almonds
- 1 to 2 cloves garlic, peeled
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 to 2/3 cup extra-virgin olive oil
- Sea salt and black pepper to taste
Instructions
- Grind the lavender. Pulse the dried buds in a spice grinder or crush them with a mortar and pestle until fine. This keeps the flavor even and avoids chewy buds.
- Toast the nuts. Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool.
- Blend the base. In a food processor, pulse the garlic, nuts and ground lavender until finely chopped.
- Add the basil. Add the basil, lemon zest and lemon juice and pulse until coarsely chopped.
- Stream in the oil. With the processor running, slowly pour in the olive oil until the pesto is smooth but still has a little texture.
- Finish with cheese. Pulse in the Parmesan, then season with salt and pepper.
- Taste and adjust. If you would like a stronger lavender note, add a pinch more ground lavender and pulse again. Go slowly.
Variations to Try
Pesto is endlessly adaptable. Once you have the basic version down, experiment with what is in season in your garden or at the Door County farm stands.
- Lavender lemon pesto: Double the lemon zest for a brighter, citrus-forward version that is lovely with fish.
- Arugula lavender pesto: Replace half the basil with arugula for a peppery bite.
- Parsley and mint pesto: Use parsley and a few mint leaves instead of basil for a fresh, green sauce that pairs well with lamb.
- Walnut and sage pesto: In fall, swap basil for parsley and add a few sage leaves and toasted walnuts. Keep the lavender light.
- Dairy-free pesto: Skip the Parmesan and add a tablespoon of nutritional yeast and a little extra salt.
How to Use Lavender Pesto
Lavender pesto works anywhere you would use a classic basil pesto, plus a few places you might not expect.
- Pasta: Toss with hot linguine or orecchiette and a splash of pasta water. Top with extra Parmesan and lemon zest.
- Grilled chicken: Brush onto chicken breasts or thighs in the last few minutes of grilling, or serve on the side as a sauce.
- Fish: Spoon over baked whitefish, a Door County classic, or salmon right before serving.
- Roasted vegetables: Toss with roasted potatoes, zucchini, carrots or cherry tomatoes.
- Sandwiches: Spread on toasted bread with fresh mozzarella and tomatoes.
- Eggs: Swirl into scrambled eggs or spoon over a fried egg on toast.
- Appetizers: Dollop on crostini with goat cheese for an easy party bite.
Common Pesto Mistakes to Avoid
A few small missteps can turn lavender pesto from delightful to disappointing:
- Too much lavender. Start with half a teaspoon of dried buds per batch. You can always add more.
- Whole buds. Unground buds leave chewy, concentrated bites. Always grind them first.
- Overprocessing. Blending too long can heat the basil and turn it dark and bitter. Pulse in short bursts.
- Old nuts or oil. Taste your nuts and olive oil before you start. Rancid oil or stale nuts will overpower everything else.
- Skipping the salt. Pesto needs enough salt to make the herbs sing. Season, taste and season again.
Storing and Freezing Pesto
Fresh pesto keeps in the refrigerator for 4 to 5 days. To keep it bright green, press plastic wrap directly onto the surface or pour a thin layer of olive oil over the top before sealing the container.
For longer storage, freeze pesto in ice cube trays. Once frozen, pop the cubes into a freezer bag and keep for up to 3 months. Many cooks leave out the cheese before freezing and stir it in after thawing for the freshest flavor. A cube or two is perfect for a quick weeknight dinner in the middle of a Door County winter.
A Door County Supper
On a cool autumn evening in Door County, a simple meal of lavender pesto pasta, a green salad and a loaf of crusty bread feels like the best kind of comfort. Add a bottle of local wine, set the table with a small jar of dried lavender and invite a few friends over.
If you enjoy savory lavender cooking, browse more ideas on our lavender recipes blog, from roast chicken to herbes de Provence. And for the cooks on your holiday list, our seasonal gifts collection has lavender treats for the pantry and beyond.
Visit Us in Door County
Island Lavender by Wilder in Ephraim is open Tuesday through Sunday from 10 to 5, with culinary lavender and more than 160 lavender products. Call the shop at 920-737-1531 with any questions. Wilder Farms is at 9668 State Highway 57 in Baileys Harbor, WI 54202, and our fields reach peak bloom each July. If you are planning a stay on the peninsula, The Wilder Inn in Ephraim (wilderinn.com) is a cozy base for exploring Door County.
