Yellow tomato sauce
(* means it was sourced from the Nursery garden)
Pasta (usually homemade from duck eggs and 00 pasta flour – but here, dried, courtesy of Aldi)
Onion
Garlic*
Tomato puree
Yellow tomatoes*
String beans*
Fresh loofah*
Grated Italian hard cheese
A few broccoli spears
Pesto*
Nasturtium pesto
Handful of each:
Nasturtium*
Fresh basil (not entirely necessary – but I had some left over)
Random combination of almonds/nuts/seeds
Finely grated hard Italian cheese
- Blast in the processor with a clove of garlic and olive oil to the desired consistency (grainy rather than paste-y).
- Add salt and pepper to taste.
You can be flexible and experimental with the ingredients of pesto and it always seems to come out with fragrant deliciousness, so long as you have the following essential elements.
- Fresh green herbs
- Nuts and seeds
- Grated hard cheese
- Garlic
- Salt and pepper
- Oil
In this case I used nasturtium leaves as the fresh green herbs.
