Recipe of the weekend - Calendula Pesto

One last fresh herb recipe to make before the frost takes it all. I am preparing a program in November at the Morton Arboretum on Baking Sweets with Herbs.  As a result I am working on recipes using herbs in different ways than the traditional additive to a main dish.

This was the result of one of my searches into non traditional uses of an herb I love. 

Calendula Pesto

2 garlic cloves

2 ginger squares in syrup

1/2 cup unblanched almonds

1 cup fresh calendula petals

1/2 cup fresh basil leaves

1/2 cup fresh thyme leaves

3/4 cup freshly grated Parmesan cheese

3/4 cup olive oil

In a food processor or blender, mince garlic and ginger for 1 minute. Add nuts; process until coarsely chopped. Add calendula, basil, thyme and cheese; process until minced. With motor running, add olive oil in a steady stream. Process or blend until well mixed. Season to taste with salt and pepper if desired.

Transfer mixture to a jar or storage container. Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 1 1/2 cups.

Use as you would any traditional pesto.  Toss with spaghetti or other pasta; Use as a topping on grilled or roasted shrimp chicken or pork; Make Pesto Pizza by splitting a loaf of French bread and brushing with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts; Mash 3/4 cup pesto into 4 tablespoons softened butter for a pesto butter you can use instead of garlic butter.