Garden Pesto

• 2 ounces nasturtium leaves
• 2 or 3 mint leaves (optional)
• 2 garlic cloves, peeled and crushed
• 6 or so nasturtium seed pods (see p. 103)
• 6 tablespoons pine nuts (optional)
• 2 1/2 ounces mature, hard goats cheese or Parmesan, finely grated
• 1/4 cup lemon juice
• 2/3 cup hempseed, canola, or olive oil, plus extra to seal
• Petals from 2 marigold flowers
• Salt to taste

1. Purists say that pesto should be made by pounding the ingredients together using a mortar and pestle.
2. For this recipe, you can certainly do that, starting by crushing the nasturtium leaves, mint leaves (if using), garlic, nasturtium pods, and nuts, then adding the cheese, followed by the lemon juice and oil.
3. Pound until well blended, folding in the marigold petals and salt at the very end.
4. Then again, you can do as I do and simply whiz everything (except the marigold petals and salt) in a food processor for a couple of minutes until you have a soft, well-blended mixture.
5. Remove from the processor and fold in the petals and salt.
6. Either way, spoon the pesto into small, sterilized jars (see p. 21) and pour a little oil over the surface to exclude any air.
7. Cap with metal lids (see p. 22).
8. Store in the fridge and use within 1 month.
9. If you are making a lot of pesto, pack in small containers and freeze.
10. When you come to use the pesto, stir it well before spooning out.
11. Make sure the surface of any pesto remaining in the jar is completely covered with oil before you return it to the fridge (this is very important if it is to keep well).
12. Traditionally, pesto is made with the leaves of the sweet basil plant (Ocimum basilicum).
13. If you manage to grow it in good quantities, do make use of it in this recipe.
14. Alternatively, try some other herbs as the base for your pesto.
15. Young, raw nettle tops and wild garlic leaves (both to be gathered in early spring) work beautifully together; parsley (flat-leaf or curly) also works well.
16. Hazels or walnuts can stand in for pine nuts, and a mature, robust Cheddar is a good alternative to Parmesan.
17. Calendula officinalis, or common garden marigold, is a really useful herb and should not be ignored for culinary purposes.
18. The golden pigment of the petals can be used, like saffron, to color rice, cakes, desserts, and butter.
19. Alternatively, sprinkle the bittersweet, aromatic petals over mixed salad greens, or toss a few into a fresh herb omelet.

nasturtium leaves, mint, garlic, pods, pine nuts, goats cheese, lemon juice, olive oil, flowers, salt

Taken from www.epicurious.com/recipes/food/views/garden-pesto-389455 (may not work)