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!

nasturtiums, thinlyspread.co.uk

I have a recipe up my sleeve for the flowers but, for today, on with the nasturtium pesto!

nasturtium pesto, thinlyspread.co.uk

Nasturtium Pesto
Recipe Type: Sauce
Cuisine: Vegetarian, Italian
Author: Chris Mosler
Prep time:
Total time:
A flavourful, peppery pesto using nasturtium leaves from the garden
  • 1 cup tightly packed nasturtium leaves
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1 large garlic clove, peeled and roughly chopped
  • 1/4 cup vegetarian parmesan (or hard cheese of your choice)
  • salt and freshly ground pepper to taste
  1. Wash and dry the nasturtium leaves
  2. Toast the pine nuts in a small saucepan over a low heat until just browned
  3. Add all the ingredients to the bowl of a food processor and whizz until smooth
  4. Spoon into a clean jar
  5. Keeps in the fridge for about 10 days

nasturtium pesto, thinlyspread.co.uk

If you like my Nasturtium Pesto why not Pin it for Later?

Nasturtium Pesto

Pin It on Pinterest

Share This