John Myers
Ingredients for 1 servings:
- 200 g cherry tomatoes, dried
- 200 g apricot(s), dried, unsulphured
- 200 ml water
- ½ lemon(s), juice
- ½ tsp fennel seeds
- ½ tsp paprika powder, smoked
- ½ tsp chili flakes
- 1 tbsp honey
- 10 lavender, dried
- 2 garlic cloves
- 5 tbsp olive oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Chop the tomatoes and blanch them in hot water, then soak for 10 minutes. Meanwhile, chop the apricots and mince the garlic. Finely grind the fennel seeds, chili flakes, and lavender in a mortar and pestle and mix with the smoked paprika. Finely purée the tomatoes and soaking water with the apricots, garlic, lemon juice, honey, olive oil, and spices, and pour into jars. The pesto should be refrigerated and will keep for about 10 days. It tastes great with poultry, pasta, goat cheese, or as a crostini spread.
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