This subtly sweet Blueberry Pesto is amazing! The combination of the rose and blueberries creates a whole new flavor! It’s not quite rose and it’s not quite blueberry. In this recipe, I combined it with fruit but it’s also amazing on toast, crostini, spread on shortbread cookies or by the spoonful!
Last Saturday, I went to a basic photography class to learn more about my camera. When I first started the blog, I wasn’t really all that focused on the photography! At the time I wasn’t aware of all of the great pictures found on many of the food blogs. I quickly realized that I had to improve my photography if I wanted my blog to stand out. So far, I have been using the manual mode for everything and never learned about the other modes. It was a great class and now it’s time to practice what I learned. I am really excited about it!
This pesto is great with a hot or cold rose tea or a crisp sparkling wine.
Blueberry Pesto Recipe: Approx. 2 Cups
- 1 Cup Blueberries
- 1/2 Cup Raw Almonds
- 3/4 Cup Chevre Cheese
- 1/2 Cup Maple Syrup
- 2 Tablespoons Coconut Oil
- 2 Tablespoon Rosewater
- 1 Teaspoon Lemon
- Pinch salt
Measure the almonds and add to a food processor or blender and grind them to a coarse crumble. Measure and add all the other ingredients to the almonds and puree.
Cut fruit into small pieces and add to the bottom of a parfait glass or bowl. Top with some pesto and add more fruit on top.
Blueberries are high in Vitamin C. They are a superfood and are one of the highest in antioxidants compared to most fruits. They are a great source of fiber. The fiber helps reduce abdominal fat, lower cholesterol and helps lower glucose. They are great for brain health, reducing the risk of Alzheimer’s disease and they are known to heal damaged brain cells. So they help you keep your memory intact.