herb-flower-pesto-51176220.json

{
    "directions": [
        "Pulse nuts, herb flowers, garlic, and salt in the bowl of a food processor. Whir in olive oil and Parmesan, if using.",
        "*Spread nuts on a baking sheet and toast them in a 350\u00b0F oven\u2014tossing occasionally, for a consistent color\u2014for about 8 minutes, or until they start to turn golden brown and release a strong nutty scent.",
        "**Fennel, lemon balm, and marjoram flowers also make good pesto.",
        "If you want to store a bit of summer in a jar, put this pesto in your freezer and pull it out when you are most coveting spicy sunny days. I freeze mine in an ice cube tray and then transfer the frozen cubes to freezer bags so I can use a bit at a time."
    ],
    "ingredients": [
        "3/4 cup pine nuts or walnuts, toasted*",
        "3 1/2 cups herb flowers such as basil, sage, and rosemary**",
        "4 cloves garlic, peeled and chopped",
        "1/2 teaspoon salt",
        "1/2 cup extra-virgin olive oil",
        "1/4 cup Parmesan cheese, grated (optional)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Cheese",
        "Dairy",
        "Nut",
        "Parmesan",
        "Tree Nut",
        "Pine Nut",
        "Summer"
    ],
    "title": "Herb Flower Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/herb-flower-pesto-51176220"
}