Nasturtium Pesto

Nasturtium grows like mad most everywhere, often used as garden borders for bright color and a pest decoy. The red, yellow, tangerine and pink flowers are peppery and sweet tasting, used in salads and garmage. You can pick them wild or from your own garden. In pesto, they give a unique, sweet flavor and a striking presentation.

Ingredients:
15-20 nasturtium flowers
¼ cup pine nuts
½ cup fine virgin olive oil
4 fresh sweet basil leaves
1 bunch of purple basil (Black Opal or African)
1 clove garlic
Society garlic flowers
Thinly shaved Parmesan Reggiano
Red salt and pepper
½ lb. pasta (home-made semolina spaghetti recommended)

Combine all but 3 nasturtium flowers in a mortar and pestle or food processor with garlic clove, pine nuts and sweet basil leaves until finely mixed. Transfer, adding the salt and pepper and olive oil. Mix well and let stand overnight for best flavor. When ready to serve, warm and drizzle over hot pasta then garnish with remaining nasturtium flowers, society garlic flowers, shaved Parmesan and fresh purple basil.