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If your herbs are soon going to seed, use the flowers to make a delicious sauce for pasta, pork, chicken, or seafood. Feel free to experiment with most types of herb flowers. If you do not have the luxury of an herb garden or a source, you can substitute 1 cup of chopped herbs of choice for the flowers.
INGREDIENTS:
* 1/2 cup chopped pecans or walnuts
* 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
PREPARATION:
Toast pecans or walnuts in a hot skillet until fragrant. Let cool.
Place nuts, herb flowers, oil, garlic, green onions, salt, and pepper into a food processor fitted with the metal blade. Pulse into a coarse puree.
Toss with hot pasta or as a condiment to roasted pork, chicken, or seafood.
Wonderful! I always feel vaguely guilty when I toss out the blooms I've pinched off my herbs... although I do generally throw them around the edge of my garden in the hopes that the scent will deter the bunnies. I'll have to try this!
