This fast, easy, and delicious exotic nasturtium pesto recipe that takes advantage of your spring and fall gardens after the basil is long gone and before it pops up again! Made from both the leaves and flowers of this fabulous edible summer flower, this hot and peppery pesto infuses a peppery kick into pasta, sandwiches, and more.

Nasturtiums often brighten gardens as ornamental flowers and trap crops, but there’s so much more to love about them. One reason I’m so fond of nasturtiums is their prolific growth.

They can spread so vigorously they almost act like weeds! But did you know every part of the nasturtium plant is edible? The flowers, leaves, stems, and young seed pods all have a spicy, peppery flavor similar to arugula and are packed with vitamins and minerals.

While There are countless delicious ways to incorporate nasturtiums into your cooking, but my absolute favorite is nasturtium pesto.

This zesty, fiery pesto is made with both the leaves and flowers, delivering a burst of summer flavor in every bite. A few hefty handfuls are all it takes to whip up a batch of this nutrient-packed superfood pesto.

Plus, you can freeze it to bring a splash of summer to your dishes in the dead of winter. Read on to discover how to make this fantastic pesto and explore some of my favorite ways to use it!

Wait, Nasturtiums? Those Flowers for Peso?

Now, you might be wondering, is it still pesto if there’s no basil involved? Absolutely! Enter nasturtium pesto—a delightful twist on the classic. By swapping basil for the vibrant, peppery leaves of nasturtiums, you get a radish-like kick with a subtle earthy note.

It’s a flavor that complements pasta or soup beautifully. If you’re after a more traditional taste, mixing basil and nasturtium is a great option. My garden is a haven for nasturtiums—they pop up through the mulch, under the stairs, and even in the cracks of the pavement. They volunteer everywhere!

Nasturtiums often get overlooked, mistaken for weeds because they reseed so effortlessly and need minimal care. Usually seen as ornamental annuals, they bloom in early summer until the heat transforms them into a tangle of vines. However, historically, nasturtiums (Tropaeolum majus) have been considered vegetables, originally from South America and first cultivated in Peru.

These plants are loaded with mustard oils, which give them their spicy, peppery kick, released when the leaves are crushed or chewed. The same oils are found in mustard seeds, horseradish, and wasabi. Nasturtium leaves are rich in vitamin C and iron, while the red and orange flowers are packed with anthocyanins, potent antioxidants. When my garden overflows with nasturtiums, this pesto recipe is my go-to.

So, next time you’re craving that garlicky, buttery green goodness in the middle of winter, give this nasturtium pesto a shot. You won’t be disappointed!

How to Make Nasturtium Pesto

Making this pesto is as simple as it gets and entirely adaptable to your taste. The basic ingredients for any pesto include nasturtium greens and flowers, parmesan (or pecorino), olive oil, salt, garlic, seeds or nuts. Just toss everything into a food processor, drizzle in some olive oil, and voila! You have your pesto. Cue the applause.

Harvesting Nasturtium

Harvesting Nasturtium greens is a breeze, particularly if you’re growing them in your garden. It’s best to avoid foraging from nearby landscapes since those plants might be treated with pesticides—definitely something to steer clear of!

When you’re ready to harvest, just gather a basket full of fresh, unblemished leaves and flowers. If your plants aren’t flowering yet, no worries—just the leaves will do the trick.

Preparing the Greens

Once you’ve collected enough greens for your pesto, give the nasturtium leaves a good wash and let them dry (a bit of moisture is fine). I like to mix nasturtium with basil to balance out any bitterness. If you have access to other wild greens, feel free to add them to the mix. Just be sure to verify their edibility first.

Preparing the Nuts

For the nuts, pine nuts are a luxurious option, but if you’re watching your budget, sunflower seeds are a great substitute.

Toasting the nuts enhances their flavor. Simply heat them in a dry pan over medium heat, stirring every 30 seconds. After 2-3 minutes, when they start to smell fragrant, remove them from the heat promptly to avoid burning.

Blending the Ingredients

Fill your food processor about three-quarters full with a loose mix of nasturtium leaves, flowers, basil, olive oil, garlic cloves, nuts or seeds, Parmesan cheese (if you like), lemon juice, salt, and pepper.

Blend until you achieve your preferred consistency. For a thicker pesto, add more nuts or seeds; for a thinner one, add more olive oil. Personally, I love my pesto extra nutty and creamy—adding hemp seeds can really boost the creaminess.

Storing

Store your pesto in a glass container in the fridge, where it will keep for about a week. For longer storage, pop it in the freezer, where it will last for at least six months.

6 Creative Ways to Enjoy Nasturtium Pesto

Nasturtium pesto is vibrant, peppery, and oh-so-versatile. Here are a few of my favorite ways to enjoy this garden-fresh gem:

1. Slather It on Sandwiches

Forget boring mayo. Swap it out for a generous spread of nasturtium pesto. Your lunchtime sandwich will thank you. Try it with turkey and avocado or grilled veggies. Trust me, it’s a game changer.

2. Pizza’s New Best Friend

Move over tomato sauce! Spread a layer of nasturtium pesto on your pizza dough before adding your favorite toppings. The peppery kick complements everything from classic mozzarella to adventurous goat cheese and fig. Yum!

3. Pasta with a Punch

Sure, pasta and pesto go together like peanut butter and jelly, but nasturtium pesto adds a unique flair. Toss it with your favorite pasta shape, sprinkle on some parmesan, and voilà—gourmet dinner in minutes.

4. Dip It, Dip It Good

Got a party coming up? Whip up some nasturtium pesto and serve it as a dip. Fresh veggies, crackers, or even crispy pita chips will love taking a dip in this green goodness.

5. Elevate Your Eggs

Next time you’re whipping up scrambled eggs or an omelet, stir in a spoonful of nasturtium pesto. It adds a burst of flavor that makes breakfast feel fancy—even if you’re still in your pajamas.

6. Marinade Magic

Give your meats and veggies a flavor boost by using nasturtium pesto as a marinade. Just coat your chicken, fish, or tofu and let it sit for a while before grilling or baking. Flavor explosion guaranteed.