I'd not tried that with the flowers - good tip and the oil must be delicious.

You can also put opened tiny chili peppers into oil and leave as long as you like, the longer, the stronger!

Homemade pesto is also much nicer than shop bought, Basil, grana or parmigiano, pine nuts or walnuts, and oil and a very little garlic. You should use a pestle and mortar but I whizz it if I don't have time (you can taste the difference though). Quantities depend on personal taste. Yummy though. Also yummy when added to a little ricotta and some tomato sauce (the homemade pasta kind) for a pasta dish with kick and creaminess.