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Fresh Nasturtium Pesto Recipe

We love having these bright flowers in our gardens to attract birds and bees, but did you know that the leaves and petals are edible? Nasturtium Pesto will have you planting more seeds and making more.

Keyword from the garden, pesto, sauce
Prep Time 15 minutes
Author Val Curtis

Ingredients

  • 6 cups Nasturtium leaves
  • 5 Fresh garlic cloves coarsely chop
  • 3/4 cup Walnuts roasted
  • 1 1/2 cups Parmesan freshly grated
  • 2/3 cup Extra Virgin Olive Oil
  • 1 Lemon juiced
  • 1 tbsp Salt coarse

Instructions

  1. Pick nasturtiums and wash and rinse each leaf under cold water. Use a salad spinner to remove excess water or pat dry.

  2. In a small skillet over medium heat, add walnuts gently stir until they are toasted.

  3. In a food processor, add the hot walnuts and coarsely chop.

  4. Add garlic to the food processor.

  5. Add Parmesan, olive oil, lemon juice, and salt to the food processor.

  6. Using a spatula, scoop it into a jar and chill for half an hour.