Are you ever amazed to find yourself in the exact same spot you were a year ago, mind blown by how quickly you got from then to now?
As we get older, I think we are all more aware of this. In between, time can seem to crawl. We drudge on through the harsh winter months, sure it will never end. And then it does. Spring quickly gives way to summer and here we go!..
…For a short few weeks it seems and then it’s August. The month that reminds me that summer is going to close out soon. But you have no time to enjoy that last wee bit because everything needs you- the gardens, the animals, the kids, the employers. Everything demands of your time, that precious time you dole out to everyone but yourself it seems.
Ah, yes. August is a manic month for me. I’ve expressed that in the past. But what can one do when we haven’t the control over the passing of minutes, hours, days?
I say we lock up that time in our senses.
Have you ever noticed how strong an impact a familiar song tied to a distant memory can have on us? Because our ears attached that familiar foray of notes and words to a particular event, it remained tucked away in the hope chest of our minds and hearts.
Or a particular smell- the woods after the rain, a certain brand of cologne, or, for me, any time I smell sawdust and chainsaw exhaust.
Perhaps your eyes are the best memory keepers. The familiarity of lupines along the gravel road in July. The canopy of leaves above shading you from the day’s heat. The happy flash of a hummingbird zooming past your head.
How about taste? Yes, I’m getting at something here.
This summer, it’s been all about savoring the tastes of the season. Storing these beloved weeks into my memory by way of my mouth. Is that weird? Because I’m okay with weird. As long as it allows me to hold on to these days that so dearly love.
And today, I’m going to share with you just one of those tastes of summer.
It’s peppery yet sweet and green and delicious.
It’s fresh.
It’s in season.
And if you have this plant in your garden, you should be able to make plenty. Because it’s a plant that gives and gives.
I’m talking nasturtiums. And I’m also talking pesto. Bring the two together, you’ve got something extra awesome.
Nasturtium Pesto
My first love is garlic scape pesto. But this pesto version gives it a run for its money.
Ingredients:
- 2 cups packed nasturtium leaves
- 1 cup nasturtium flowers
- 1 cup fresh basil
- 3/4 cup quality olive oil
- 3 cloves garlic
- 1/3 cup almonds
- 1/3 cup walnuts
- 3/4 cup shredded (not grated!) Parmesan cheese
- 1/2 teaspoon fresh lemon juice
- salt, to taste
Directions:
Roughly chop the nasturtium leaves and put them in a food processor. Add the basil leaves (whole, unless they are very large- in that case, roughly chop them as well). Drizzle in about half of the olive oil. Process until blended. Add the flowers and process.
Next, chop the garlic, almonds, and walnuts; add them to the mixture along with the remaining olive oil and process, leaving some texture.
Finally, add the shredded Parmesan, lemon juice, and salt. Process until well blended. I like to keep some texture in my pesto, but if that’s not your thing, feel free to make it as smooth as you would like.
Serve over crusty bread, garlic bread, with pasta, on crackers, or- if you’re like me- by the spoonful straight to the mouth.
Makes about 3 1/2 cups.
Store in an air-tight jar or other container for up to 2 weeks in the refrigerator.
Nasturtium Pesto
Author:Yellow Birch Hobby Farm
Recipe type:Condiment
Serves:3½ cups
A spicy and sweet take on traditional pesto, using fresh nasturtium leaves and flowers.
Ingredients
- 2 cups packed nasturtium leaves
- 1 cup nasturtium flowers
- 1 cup fresh basil
- ¾ cup quality olive oil
- 3 cloves garlic
- ⅓ cup almonds
- ⅓ cup walnuts
- ¾ cup shredded (not grated!) Parmesan cheese
- ½ teaspoon fresh lemon juice
- salt, to taste
Instructions
- Roughly chop the nasturtium leaves and put them in a food processor. Add the basil leaves (whole, unless they are very large- in that case, roughly chop them as well). Drizzle in about half of the olive oil. Process until blended. Add the flowers and process.
- Next, chop the garlic, almonds, and walnuts; add them to the mixture along with the remaining olive oil and process, leaving some texture.
- Finally, add the shredded Parmesan, lemon juice, and salt. Process until well blended. I like to keep some texture in my pesto, but if that’s not your thing, feel free to make it as smooth as you would like.
