"Honestly Annie don't worry about snakes, the hospital is only a few minutes away," he yelled from underneath the dense and low canopy of a huge oleander where I would like to live if I was a black or a brown snake.
But he's right. So much of what comes out of his mouth is right, it's just often so surprising you think it can't be.
Nick is a gardener whose help I treasure and a friend whose company I adore. He's also an artist (he picked up a paintbrush only recently while recovering from snapping his achilles heel twice), he's a father, he is very athletic and physical and says things like "a scent can be what creates the defining memory of a garden". I say things like that only after I've been reading something by a Mitford or or I've spent the morning with Nick. He is just so original.
One day I would love to do a post on his house and garden which is seriously World of Interiors stuff, but for now, inspired by a man who grows beautiful nasturtiums up his front fence, here is a nasturtium pesto recipe.
(I am not using nasturtiums to be tricky. They taste delicious and I have them in my garden. They belong to the same family as watercress, hardly surprising given their beautiful peppery taste, and I can only imagine you don't see more of them in supermarkets because they wilt quickly after picking).
Blend in a processor two generous handfuls of nasturtium leaves (you can use the flowers too but I didn't have many so I stuck with the leaves), a few good glugs of olive oil, be generous, a handful of pine nuts and a handful of pecans, the juice of a lemon and salt and pepper. You want it to to be quite a loose mix so you may need to add a little water. I haven't added any parmesan because i like to serve the pesto mixed in with just cooked spaghetti and then sprinkle parmesan over the top before serving. Or, in the case of the spaghetti in the photo, I skipped the parmesan completely and added crumbled bits of goats cheese instead.
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