EAT WHAT YOU GROW - Rocket + zucchini flower pesto garden salad

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

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

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

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

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

Garden, recipe, photos + words: Isabella Pignatti-Morano. Edit: Victoria Waghorn.