Before your herbs go to seed, put the flowers to good use by including them in this delicious pesto sauce. You can use it on any meat or mix with pasta for a real treat!
Makes about 1 ½ cups
½ cup chopped walnuts
2 cups basil, oregano, or sage flowers (from Greece or, if unavailable, local)
½ cup walnut oil
2 cloves garlic, peeled and coarsely chopped
2 scallions, including green parts, coarsely chopped
Pinch sea salt
Pinch freshly ground black pepper
Toast walnuts in a hot skillet until fragrant, 1-2 minutes. Let cool.
Place nuts, herb flowers, oil, garlic, green onions, salt, and pepper into a food processor fitted with the metal blade. Pulse into a coarse puree.