Foodie Friday: Arugula-Lavender Pesto


I’m ready for spring. This has been a rather long, chilly winter. So I decided to bring a little bit of spring inspired cooking into my kitchen. I love pesto and am slowly working to create some different ones. Last year I made a Mint-Arugula version with hazelnuts. This one though is probably one of my favorites.


  • 2 C. Fresh Baby Arugula
  • 1 Tsp. Lavender (I get mine here)
  • 1 C. Walnuts
  • 1/2 C. Grated Parmesan Cheese
  • 1 C. Grapeseed Oil
  • Pink Himalayan Salt to taste


  1. Combine arugula, lavender, walnuts and half the oil in a food processor. Combine well.
  2. Add the Parmesan and additional oil if need be. Pulse to desired creaminess.
  3. Add salt to taste.

This can be eaten immediately but I would suggest letting it sit for a couple hours before serving. I made mine a couple of days in advance and left it covered in the fridge. After using it for dinner I froze the rest in an ice cube tray.

Pan Seared Salmon with Pesto

The thing to remember when making pesto is that it is as much about how it taste to you. I prefer a thicker pesto and so use less oil, if you want a thinner pesto add more. Anyway, I hope that you enjoy this recipe and if you do make it, let me know what you think!

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