I managed just fine with roasting some garlic, handfuls of basil and adding many, many handfuls of
chopped nasturtium petals.
Not exact matches
For the summer salad you see here, I used a combination of four different types of lettuces from my garden
chopped with radishes,
nasturtium flowers, and fresh herbs (basil, cilantro, lemon balm, and parsley, also from my garden).
8 fresh
nasturtium leaves OR 2 tablespoons minced fresh garden cress leaves 1/4 cup fresh loosely packed parsley leaves 1/4 cup fresh loosely packed dill leaves 1 cucumber, roughly
chopped 2 tablespoons extra virgin olive oil 1 to 2 garlic cloves, minced or pressed 3 tablespoons fresh lime juice 3 cups vegetable stock 1/2 teaspoon salt freshly ground black pepper to taste