Lovage pesto is a unique twist on traditional basil pesto. This aromatic herb gives the pesto a deep, savory flavor that enhances various dishes. Let me show you how easy it is to make your lovage pesto at home!
Lovage has been used in cooking for centuries due to its strong aroma and rich, herbaceous taste. It works particularly well in soups, especially vegetable soup, but it also shines in various other dishes. I got the idea to make pesto from lovage when my in-laws gifted me a lovage plant. Lovage grows tall, so I gave the plant a good trim and was left with a pile of fresh lovage leaves. What to do? Well, I turned it into a delicious pesto!
Ingredients for Lovage Pesto
To make lovage pesto, you'll need the following ingredients:
- Lovage - Preferably fresh from your garden. If you don't have a lovage plant, check a garden center, as fresh lovage is rarely available in supermarkets. Dried lovage won't work for this recipe. Make sure the lovage is grown organically.
- Olive oil - Use a generous amount of extra virgin olive oil for a smooth and creamy pesto.
- Pine nuts-Their nutty flavor perfectly complements the lovage. Toast them in a dry skillet for extra depth.
- Parmesan cheese - Adds a rich, savory flavor. For the best taste, grate it fresh.
- Garlic (optional) - A small clove of raw garlic can add an extra punch if you enjoy a stronger flavor.
Variation tip: substitute the pine nuts for walnuts or cashews. You can also blend in some lemon zest for a citrusy burst of flavor!
How to Use Lovage Pesto
Lovage pesto is a flavorful addition to many dishes. Here are a few ideas:
- As a sauce or flavor booster in pasta dishes
- As a spread on bread or toast (great with goat cheese or mozzarella)
- As a dip for raw veggies
- As a marinade for meat or fish
- As a seasoning in soups or stews
How to Store Lovage Pesto
To keep your lovage pesto fresh, store it in an airtight glass container in the refrigerator. It will keep for up to a week. Pour a thin layer of olive oil on top before sealing to prevent oxidation. For more extended storage, freeze the pesto in small portions, such as in an ice cube tray, for easy use in future dishes.
Frequently Asked Questions
Yes, you can leave out the parmesan. I suggest to replace it with some raw garlic and extra nuts, to make sure the flavor of lovage doesn't overpower the pesto.
You can substitute them with walnuts, cashews, or almonds for a slightly different but still delicious flavor.
No, dried lovage has a much more concentrated taste and lacks the fresh, vibrant flavor needed for pesto.
5. What pasta pairs best with lovage pesto?
Short pasta like penne or fusilli works well, as the ridges help hold the pesto, but spaghetti and linguine are also great choices.
Lovage pesto
Equipment
- frying pan
- food processor
Ingredients
- 1 cup fresh lovage leaves
- 3 tablespoon parmesan cheese (freshly grated)
- 3 tablespoon pine nuts
- 1 clove garlic (optional)
- 3 tablespoon olive oil (extra virgin)
Instructions
- Toast the pine nuts in a dry frying pan. Shake them frequently and stay with them as they burn quickly. Let them cool.
- Put all the ingredients in a food processor and blend until you have a smooth pesto. You may need to add some additional olive oil to get the desired consistency.
- Give the pesto a taste and use fresh ground black pepper to season the pesto.
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