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!
- 1 cup tightly packed nasturtium leaves
- ½ cup olive oil
- ¼ cup pine nuts
- 1 large garlic clove, peeled and roughly chopped
- ¼ cup vegetarian parmesan (or hard cheese of your choice)
- salt and freshly ground pepper to taste
- Wash and dry the nasturtium leaves
- Toast the pine nuts in a small saucepan over a low heat until just browned
- Add all the ingredients to the bowl of a food processor and whizz until smooth
- Spoon into a clean jar
- Keeps in the fridge for about 10 days
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