Garlic Flower Pesto with Sheep Gouda

By CaliZona
July 2, 2014
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Author Notes: This is such a wonderful and addictive pesto. It is slightly spicy from the garlic flower stems and has some serious depth of flavor from the sheep Gouda. CaliZona

Makes: approx. 2 3/4 cup

  • 1 cup Garlic Flowers and Stems
  • 3/4 cup Raw Walnuts
  • 3/4 Ewephoria Sheep Gouda
  • 1/2 cup Extra Virgin Olive OIl
  • 1 tablespoon Fresh Squeezed Lemon Juice
  • 1/2 teaspoon Sea Salt
  1. Chop the garlic stems in to about 1-inch pieces to be able to measure along with the flowers
  2. Finely shred the cheese, measure along with everything else and add to a food processor or blender then puree making sure to scrap the sides a couple times

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