Friends, it’s a special time of year. Nature is giving us a signal that the sweetest days are upon us. The welcome aroma of thirsty basil plants has begun to peak out from my neighbors’ gardens – a sure sign that summer is coming. Give it a few more hot weeks, and the tomatoes will be following right behind. I love summer!
Lauren shared her walnut pesto recipe with me a few weeks back, and I was hooked. So we got in her kitchen, added in some beautiful edible flowers to the mix, and Jamie started filming. Every time I watch this, I am immediately hungry.
Floral Walnut Pesto
- 1 handful fresh parmesan cheese
- 2 whole garlic cloves, peeled
- 1 handful raw walnuts
- 1 handful fresh basil leaves
- approx. 3 tbsp olive oil
- juice from 1/2 lemon
- salt & pepper, to taste
- 1 package of your favorite pasta
- edible flowers, finely chopped
Combine parmesan, garlic, and walnuts in a food processor and pulse until well combined. Add basil leaves, pulse some more. Drizzle in the olive oil while running the processor until combined (or the consistency you prefer). Squeeze in lemon juice and mix well.
Cook your pasta according to the directions on the package. Once the pasta is cooked and drained, combine with the pesto. Add salt and pepper to taste.
Plate your pasta and garnish with finely chopped edible flowers.
(Video by Jamie Oliveira)