Maple Blossom & Mint Pesto

Big Leaf Maple Blossoms

I like wild food.  Collecting nettles, kelp, and most recently, maple blossoms, is now a daily routine.  Working with these foraged treasures to create “Wow, that’s good!  Is there any more of that?” Food is a passion that has taken firm root.

It’s especially easy to get passionate about something you can reach from your front deck.  If only I had known they were edible before now.

Maple-Blossom-Mint-Pesto

I served this pesto on some grilled beef, alongside a Thai Noodle Salad.  It elicited “oohs” and “mmms” from both of us — all the way through to the last bite.   If Howard hadn’t eaten the rest of it straight out of the bowl, I would have probably used the rest for one of these ideas:

  • Serve a generous dollop on top of poached/steamed/grilled fish
  • Spoon smaller dollops on top of fresh oysters
  • Mix equal parts pesto and mayo and serve on top of  cold lamb sandwiches
  • Create a local and seasonal cold pasta salad

Maple Blossom-Mint Pesto

Yield:  approx ½ Cup

Blossoms from a Large Leaf Maple Tree ½ C 125 ml
Mint Leaves ½ C 125 ml
Garlic 2 cloves
Mild/Sweet Nuts (almonds, pistachios, pine, etc), lightly roasted ¼ C 60 ml
Garlic, roughly chopped 2 cloves
Olive Oil ½ C 125 ml
S+p TT

C=Cup       ml=millilitres        TT=to taste

Combine the maple blossoms, mint, garlic and nuts in a food processor.  With the motor running, pour the oil through the feed tube, and puree until almost smooth, scraping down the side of the bowl as necessary.  Season with s+p to taste (3 good pinches of salt, and 1 of pepper).

Serve immediately, or cover and store in the fridge for no more than 2 days.

Tips:

  • Olive oil can be very strong — a milder variety works better here.  I also cut stronger tasting olive oils with safflower oil (about 2 parts olive to 1 part safflower) to tone things down a bit.
  • Make this pesto your own, using different herbs such as cilantro, parsley, chives, etc.

Maple Blossom-Mint Pesto

Yield:  approx ½ Cup

Blossoms from a Large Leaf Maple Tree

½ C

125 ml

Mint Leaves

½ C

125 ml

Garlic

2 cloves

Mild/Sweet Nuts (almonds, pistachios, pine, etc)

¼ C

60 ml

Garlic, roughly chopped

2 cloves

Olive Oil

½ C

125 ml

S+p

TT

C=Cup       ml=millilitres        TT=to taste

Combine the maple blossoms, mint, garlic and nuts in a food processor.  With the motor running, pour the oil through the feed tube, and puree until almost smooth, scraping down the side of the bowl as necessary.  Season with s+p to taste.

Serve immediately, or cover and store in the fridge for no more than 2 days.

2 thoughts on “Maple Blossom & Mint Pesto

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>