This fantastic pesto combines the complex flavors of various herb flowers—use whatever you have on hand. After the herbs bloom but before they set seed, grab some blossoms and grind them up. You can use this pesto on pasta or bruschetta, but it also makes a great topping for fish or marinade for poultry, beef, or pork.
Herb flowers are often looked at with distaste by chefs and gardeners because their appearance signifies that the herb is getting bitter. But the blossoms have wonderful flavors all their own. Oregano, sage, and rosemary flowers have a milder flavor than the leaves, making them ideal for baking. Chive blossoms impart a spicy, oniony flavor that's perfect for use in salads and vinegars. Try thyme, savory, mint, fennel, lemon verbena, cilantro, monarda, chervil, garlic, and anise hyssop flowers; a mix of fresh herb flowers will complement almost any recipe.
