Herb Flower Pesto

Preparation 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. Herb flowers are often looked at with distaste by chefs and gardeners because their appearance signifies that the herb is getting bitter. But the blossoms have wonderful flavors all their own. Oregano, sage, and rosemary flowers have a milder flavor than the leaves, making them ideal for baking. Chive blossoms impart a spicy, oniony flavor that's perfect for use in salads and vinegars. Try thyme, savory, mint, fennel, lemon verbena, cilantro, monarda, chervil, garlic, and anise hyssop flowers; a mix of fresh herb flowers will complement almost any recipe. Reprinted with permission from Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher; photography by Miana Jun. Copyright © 2013 by Miche Bacher; photographs © 2013 by Quirk Productions, Inc. Published by Quirk Books.

Preparation 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. Herb flowers are often looked at with distaste by chefs and gardeners because their appearance signifies that the herb is getting bitter. But the blossoms have wonderful flavors all their own. Oregano, sage, and rosemary flowers have a milder flavor than the leaves, making them ideal for baking. Chive blossoms impart a spicy, oniony flavor that's perfect for use in salads and vinegars. Try thyme, savory, mint, fennel, lemon verbena, cilantro, monarda, chervil, garlic, and anise hyssop flowers; a mix of fresh herb flowers will complement almost any recipe. Reprinted with permission from Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher; photography by Miana Jun. Copyright © 2013 by Miche Bacher; photographs © 2013 by Quirk Productions, Inc. Published by Quirk Books.