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.
Prep Time: 5 minutes
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.
Yield: about 1-1/2 cups
