On the left, if you've never grown nasturtiums, this is what they can look like. This plant is trailing about 3 feet and I have one on each corner of the greenhouse beds. So I've definitely got a surplus of leaves. The flowers are edible as well and are much milder than the leaves and add a great color to salads. They are easy to grow garden flowers and can be started right from seed in the garden in early spring.
Top the pesto with a layer of olive oil to seal the top- so the blend won't take on an off color. Stor in the fridge for about a week or put in the freezer for long term storage.
How about that. Quick and easy - I made my first batch of pesto!
Now linking to Tootsie Time - Fertilizer Fridays a post where a number of bloggers post their flowers and gardens on a Friday. Check out her posts!