Hello all, Amy here with Marjorie and a pile of nasturtiums, pansies and sage flowers from her garden! So many edible flowers, and so much inspiration!
Basil leaf pesto is stunningly beautiful and a taste sensation, so what would pesto made with flowers look like? And taste like???
We started by picking the little purple flowers from garden sage. Then we mashed them with garlic, pine nuts, salt and olive oil.
The taste of sage was warming and delicious but not overpowering like sage leaves or even basil leaves.
So we hollowed little cherry tomatoes, filled with goat cheese or coconut yogurt, and topped with our little pesto experiment. Success! (in four unforgettable bites…)
Next up was flowers from Marjorie’s spring crop of nasturtiums, their days numbered with the increasingly hot and dry weather.
This batch started with a bright chiltepin or two.
Then garlic, pine nuts, salt, olive oil and nasturtiums.
Peppery, bright, and sooooo worth all the fuss!!!!
To serve this pesto, we scooped it into whole nasturtiums, again with a bit of goat cheese or coconut yogurt. (These are diary free and vegan, but don’t tell anyone unless they need to know, because they aren’t lacking anything!)
Enjoy with tea and friends.
(Happy birthday, Marjorie!)
4 thoughts on “Flower Pesto”
Nasturtiums are some of my favorite flowers, but not my favorite flavor. The sage and pansies sound much more compelling.
I have nasturtiums still growing and I’ve been wondering how else to use them other than putting the flowers atop salads. I think I’m going to put some of the leaves in the mix too. There isn’t much left in my garden since the too-high-for-May temps, but the nasturtiums are still hanging in.
This is a most joyous idea! So colorful and artistic–so full of juju and phytonutrients–I can’t wait for my next batch of flowers! Flor de Mayo Arts