Edible Chrysanthemum Pesto

Bake Pine Nuts in the toaster oven or oven at 180°C until lightly golden.

Wash Edible Chrysanthemum Leaves and blanch in boiling water, then dip in cold water to stop cooking further, drain well and squeeze to remove excess water, then chop up. *Note: If you like stronger flavour, you can use fresh leaves without blanching them.

Place the toasted Pine Nuts, Edible Chrysanthemum Leaves, Garlic, Parmesan and Salt & Pepper in the food processor and process, gradually add Olive Oil until well combined.

This can be a great sauce for Pasta.