Dessert Pesto

There is no real recipe for this, only handfuls of ingredients!

Source: Chef Allie O'Brien, Garden Workshop Series


5 cups
basil and lemony herbs (lemon verbena, lemon basil, lemon thyme, pineapple sage, etc.)
handful of mint
1 1⁄2 cup
nuts (walnut, macadamia, cashew, almond, etc.)
lemon zest and lemon juice (divided)
melted coconut oil
sea salt


Combine ingredients and pulse in a food processor to combine, then turn on and spin into a paste. Taste and balance for salt and lemon. Keep in an airtight container and away from oxygen as much as possible! Enjoy fresh or chill. Will keep up to 3 days in the refrigerator.  (Recipeā™¦363)

Dietary Preferences: