Garden Pesto

• 50g nasturtium leaves
• 2-3 mint leaves (optional)
• 2 garlic cloves, peeled and crushed
• 6 or so nasturtium seed pods
• 50g pine nuts (optional)
• 75g mature, hard goats cheese or Parmesan, finely grated
• Juice of 1/2 lemon (50ml)
• 150ml hemp, rapeseed or olive oil, plus extra to seal
• Petals from 2 marigold flowers (or nasturtiums or borage)
• Salt to taste.

Liquidise all ingredients except the salt and flowers. Once you've made a smooth paste add the salt and fold in the flowers. Spoon into jars and seal. Make sure that the surface of the pesto is covered in oil at all times. Use within 4 weeks. Can be frozen