Nasturtium Leaf And Flower Pesto
Try this easy-to-make Nasturtium Pesto for a zingy twist on the classic basil pesto. Made with fresh nasturtium leaves and flowers, this bright green pesto brings a unique peppery flavor that's great for pasta, sandwiches, and more.
Ingredients
- nasturtium leaves and flowers (fresh) 4 cups
- basil leaves (optional, for balancing bitterness) 2 cups
- grated Parmesan or Pecorino cheese 1 cup
- olive oil (plus extra if needed) 1 cup
- pine nuts or sunflower seeds 1 cup
- garlic (peeled) 5 to 6 cloves
- lemon juice 2 tablespoons
- Pink Salt and pepper to taste
Instructions
- Gather fresh, unblemished nasturtium leaves and flowers from your garden, avoiding treated areas.
- Wash the leaves and let them dry.
- If using basil, wash and dry those leaves too.
- Toast 1 cup of pine nuts or sunflower seeds in a dry pan over medium heat for about 2-3 minutes, stirring every 30 seconds.
- Fill your food processor about three-quarters full with a mix of nasturtium leaves, flowers, basil, garlic cloves, toasted nuts, grated cheese, lemon juice, salt, and pepper.
- Blend while slowly drizzling in the olive oil until you reach your preferred consistency. For a thicker pesto, add more nuts. For a thinner consistency, add more olive oil. You can also add hemp seeds for extra creaminess.
- Transfer the pesto to a glass container.
- Store it in the refrigerator for about a week or freeze it for up to six months.
- Use ice cube trays to freeze individual portions for easy use later.