Serve each with a dollop of Edamame Pesto and a drizzle of Lavender Honey. Puree edamame, garlic, lemon juice, and oil in a food processor until almost smooth. Season with salt and pepper.
Make the lavender-honey syrup: In a small pot, combine water and honey over low heat and stir to dissolve the honey. Remove from heat, add lavender and cover. Let steep 2 hours, then strain out ...