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.
![First flush of backyard cherry tomatoes - Isabella Pignatti-Morano](https://blog.compostrevolution.com.au/content/images/2022/12/isabellatomatoes.jpg)
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!
![This zucchini flower is ripe for the picking! - Isabella Pignatti-Morano](https://blog.compostrevolution.com.au/content/images/2022/12/croppedzucchini-1.jpg)
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
![A vibrant harvest in a bowl - Isabella Pignatti-Morano](https://blog.compostrevolution.com.au/content/images/2022/12/isabellaharvest.jpg)
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).
![Freshly chopped and ready to combine - Isabella Pignatti-Morano](https://blog.compostrevolution.com.au/content/images/2022/12/isabellachopchop.jpg)
I love it on pasta, cauliflower rice (my fav), pizza or even just toast. Enjoy!
![Sometimes it's just too yummy to blend any further... - Isabella Pignatti-Morano](https://blog.compostrevolution.com.au/content/images/2022/12/isabellapestoblend.jpg)
Garden, recipe, photos + words: Isabella Pignatti-Morano. Edit: Victoria Waghorn.