Nasturtium Pesto is a wonderfully bright and zingy alternative to a traditional basil pesto sauce. Just like traditional pesto recipes, nasturtium pesto is best when made with fresh ingredients. This recipe can be used on pasta dishes, fresh ciabatta bread, or as a delightful addition to your custom charcuterie boards for parties.
- 4 cup packed nasturtium leaves
- 2 cup packed nasturtium flowers
- 1-1/2 cup olive oil
- 5 cloves garlic
- 1-1/2 cup walnuts
- 1-1/2 cup fresh parmesan cheese shredded
- Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too.
- Thoroughly wash and dry the leaves and flowers; tear larger leaves in half. Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. I like my pesto extra nutty and extra cheesy, so I use the full 1 1/2 cups for each ingredient.
- Blend all the ingredients in the food processor until the mixture is smooth.
- Ladle the pesto into small jars, refrigerate, and enjoy! The pesto should keep for up to two weeks.
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