If you love pesto you’re in for a delicious treat with this fresh Nasturtium Pesto. Slightly peppery and oh so good on everything from crostini to pasta to new potatoes. Try it tossed with steamed green beans or add a dollop to kick up a summer potato salad. Freezes beautifully so be sure to double the recipe and make extras for winter!
Nasturtium Pesto Recipe
*2 Cups packed nasturtium leaves
* 1 Cup packed nasturtium flowers
* Juice of 1 small or ½ large lemon
* ¾ Cup cold pressed olive oil (preferably organic)
* 2 Cloves garlic
* ¾ Cup toasted walnuts
* ¾ Cup freshly grated Parmigiano-Reggiano cheese
* ½ Tsp. salt (or to taste)
* ¼ Tsp. pepper or to taste (nasturtium leaves are peppery)
* Slices of toasted crostini or crackers
*Wash and pat dry leaves and flowers, add to a blender or food processor with all the ingredients
* Blend until semi-smooth – you still want the pesto a bit chunky so you can spread it on the crostini
* Taste and adjust salt and pepper, if needed
Makes 1 generous cup of pesto
* Use all nasturtium leaves (3 packed cups total) if you have no flowers or want an all green pesto.
* For extra lemony flavour in your pesto, add in the zest of the lemon before juicing.
* For a thinner pesto to toss with pasta or use as a dip, add ¼ cup more olive oil, a squeeze of lemon juice and blend until smooth.
* Want a thicker pesto? Add in more leaves or flowers.
* Switch-up the flavour by taking out ½ cup of nasturtium leaves and replacing with ½ cup of fresh basil leaves. Use pine nuts instead of walnuts.
NOTE: As with all herbs, leaves, roots and flowers, allergies and side effects are possible. Know your allergens and always check with your health care provider before consuming flowers for medicinal purposes.