HERB FLOWER PESTO

Herb Flower Pesto image

Provided by Miche Bacher

Yield Makes 2 cups

Number Of Ingredients 6

3/4 cup pine nuts or walnuts, toasted*
3 1/2 cups herb flowers such as basil, sage, and rosemary**
4 cloves garlic, peeled and chopped
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/4 cup Parmesan cheese, grated (optional)

Steps:

Pulse nuts, herb flowers, garlic, and salt in the bowl of a food processor. Whir in olive oil and Parmesan, if using.
*Spread nuts on a baking sheet and toast them in a 350°F oven-tossing occasionally, for a consistent color-for about 8 minutes, or until they start to turn golden brown and release a strong nutty scent.
**Fennel, lemon balm, and marjoram flowers also make good pesto.
Putting Up Pesto
If you want to store a bit of summer in a jar, put this pesto in your freezer and pull it out when you are most coveting spicy sunny days. I freeze mine in an ice cube tray and then transfer the frozen cubes to freezer bags so I can use a bit at a time.