Apparently you can make pesto out of nasturtium leaves, so I thought I'd give it a try. I added the optional pine nuts and used parmesan instead of the hard goats cheese. My marigold petals were looking quite sad, so I used some nasturtium and borage flowers instead. The resulting mixture is a vibrant green and tastes very yummy. I have two jars in the freezer and another in the fridge that we have to finish within a month.
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