Herb Flower Pesto Sauce

By: Elna Botes van Schalkwyk


  • ½ cup chopped pecans or walnuts
  • 2 cups basil, oregano, or sage flowers (or any combination)
  • ½ cup avocado oil
  • 1 clove garlic, peeled and coarsely chopped
  • 2 green onions, including green parts, coarsely chopped
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon Cayenne pepper


  • Toast pecans or walnuts in a hot skillet until fragrant. Let cool.
  • Place nuts, herb flowers, oil, garlic, green onions, Himalayan salt, and Cayenne pepper into a food processor fitted with the metal blade. Pulse into a coarse puree.
  • Toss with hot pasta.
  • Makes about 1- 1½ cups
  • Enjoy! ♥