Stir this pesto into a bowl of boiled new potatoes or pasta salad with shredded chicken.
In a food processor combine the 1/3 cup olive oil, greens, thyme, lavender, almonds, garlic, and salt. Cover and process until nearly smooth, stopping and scraping sides as necessary. Stir in cheese. Add enough additional olive oil (about 2 tablespoons) to reach desired consistency.