Apologies for sharing yet another pesto recipe, but I find pesto such a simple, useful and delicious thing to make and have around. It can be added to so many things, and can make a simple meal much more interesting. And I just created an absolutely delicious combination for pesto for this time of year, from my garden.

Nasturtiums and fennel are both going crazy in the garden right now (October, Perth) and have a long history of both medicinal and culinary use- I love it when they cross over like that. Nasturtiums are good for the immune system and the lungs and kidneys, and fennel is traditionally anti inflammatory and good for the digestion, as well as a lot of other uses.

I have made just nasturtium pesto before and it was a bit too spicy for me, maybe because I mainly used the leaves. But using mainly the flowers, with some leaves, and mixed with fennel fronds after my big fennel harvest- oh my goodness. Just a lovely bite but nothing too strong at all. This is a new keeper for me.

Ingredients:

1x big handful of nasturtium flowers and some small leaves.

1x big handful of fennel fronds.

1 clove of garlic

2 tbs parmeson,

1 x small handful of cashews or any nut or seed you like

1/2 tsp salt

1/4 cup of olive oil. I dont measure. I start with a good glug and add more till its the right consistency. Thicker as a dip or spread, thinner as a pasta sauce.

Directions: Blend together and add olive oil or water to get the consistency you like. I like to leave a little crunch left.

The fennel adds a sweetness and slightly licorice flavour, and the nasturtium a crispness and slight bite.

We have had this on legume pasta (red lentil is high in protein) for 2 meals, along with salad, and on polenta cakes for 2 meals. We have some left, it might go on toast for breakfast.