Herb Flower Pesto is a modern British recipe for a classic pesto made with a mix of nuts, herb flowers, oil, spring onions and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Herb Flower Pesto.
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This is an excellent way of using-up those herb flower heads that are starting to go to seed, in that you can make a large batch for storage.
Ingredients:
75g pecan nuts or walnuts, toasted and chopped
100g basil, oregano or sage flowers (or any combination)
120ml walnut or sunflower oil
1 garlic clove, peeled and coarsely chopped
2 spring onions, coarsely chopped
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
Method:
Toast the nuts in a dry frying pan until fragrant. Tip into a bowl and set aside to cool.
When the nuts have cooled place in a food processor along with the herb flowers, oil, garlic, spring onions, salt and black pepper then pulse into a coarse purée.
Place in a clean jar and store in the refrigerator. To use, toss with hot pasta or use as a condiment with roast pork, chicken or seafood.
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