Time travel

Think ahead to late summer, when your herbs start going to seed. What to do with the flowers? I use everything, even the flowers. Here’s my favorite (culinary) use for herb flowers.

Herb Flower Pesto
1/2 cup chopped pecans
2 cups basil, oregano, or sage flowers (or any combination)
1/2 cup walnut or sunflower oil
1 clove garlic, peeled and coarsely chopped
2 green onions, including green parts, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

pecans in a hot skillet until fragrant. Let cool. Place pecans, herb flowers, oil, garlic, green onions, salt, and pepper into a food processor. Pulse into a coarse puree. Yummy tossed with hot pasta.
Oh, summer….

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