Lovage-Savory Pesto
This pesto features lovage and savory. Two herbs that aren't always easy to find, but that can be grown beautifully in a terrace garden and offer lovely edible flowers as well. It is a gourmet addition that pairs greatly with fish, white meat, or simply tossed with spaghetti or linguine.
Ingredients
- Lovage (60 g)
- Savory: (10 g)
- Garlic (1/2 clove)
- 3 Walnuts
- Pecorino: (30 g)
- Extra Virgin Olive Oil
- Salt
Preparation
- Separate the lovage's leaves from the stems. Do not discard the stems; instead, finely dice them into very small pieces and set them aside.
- Pick the savory's leaves from the branches. Throw away the woody parts of the branches, as they do not blend well.
- Cut the half-clove of garlic and remove the inner core before using.
- Put the lovage leaves, savory leaves, pecorino, walnuts, and garlic into the blender.
- Pour the olive oil in gradually while blending. Continue until you reach the right consistency.
- Taste the pesto before adding salt. If the pecorino is well-seasoned and salty enough, you may not need any extra salt at all.
- You can use the diced lovage stems in two ways:
- stir in the finely diced lovage stems that you set aside earlier to enrich pesto's texture
- use it as a garnish
This original recipe, including its descriptive text and original kitchen photography, is licensed under CC BY-NC-ND 4.0 International . You are welcome to share or adapt this recipe for personal use with proper attribution, but commercial redistribution of this text or my images is strictly prohibited.