When I first made nasturtium pesto I thought I’d had a flash of sheer genius and my name would go down in the culinary annals of history. I was wrong of course, a quick Google brings up any number of variations, but I still think mine is the best! Nasturtium leaves and flowers have a lovely warm peppery flavour and make a fabulous addition to Spring, Summer and Autumn salads as well as giving depth to this pesto sauce. Stir it into pasta or cous cous or mix it with a little balsamic vinegar to make a delicious drizzle to pour over risotto, serve with veggie burgers or anything else you fancy!
I grew these beauties from seed last Spring and, thanks to the mild winter, they are still going strong!
I have a recipe up my sleeve for the flowers but, for today, on with the nasturtium pesto!