Nothing says summer has arrived (it has hasn’t it??) like a fresh pesto. Unblended, it makes a gregarious garden salad. With abundant rocket and hopefully the odd tomato in the garden, this is an easy way to brighten up any meal.
Grab any edible flowers that the bees can spare and add to the mix! No measurements or quantities, use what you’ve got and season appropriately and generously!
Ingredients:
Rocket
Cherry tomatoes
A Zucchini flower (any edible flowers are fun for extra colour)
Toasted Australian almonds (you can use any other nuts)
Garlic (optional)
Salt & Pepper
Olive oil
Method:
Roughly chop your rocket, flowers, garlic and nuts. Quarter the tomatoes. Mix everything together with appropriate amounts of salt, pepper and olive oil (don’t hold back).
I love it on pasta, cauliflower rice (my fav), pizza or even just toast. Enjoy!
Garden, recipe, photos + words: Isabella Pignatti-Morano. Edit: Victoria Waghorn.
