Make Nasturtium Pesto

During the height of summer, with nasturtiums growing everywhere, they're a beautiful addition to any garden. But they're not just a lovely garden plant––this plant also has culinary benefits. The leaves and flowers can be turned into a delicious pesto to use as a spread or as a sauce on pasta. Both the leaves and flowers have a mild peppery taste, which provides a piquancy to the dish.

Ingredients

Nasturtium pesto:

  • 4 cups nasturtium leaves, packed in
  • 2 cups nasturtium flowers, packed in
  • 1 1/2 cups olive oil
  • 4-5 cloves of garlic
  • 1 to 1 1/2 cups walnuts
  • 1 cup Parmesan cheese, shredded

Cream cheese nasturtium pesto:
Serves approx. 4

  • 125g (4.4oz) cream cheese
  • 1 tablespoon nasturtium leaves, finely chopped
  • 1/2 teaspoon paprika
  • Nasturtium flowers

Vegan nasturtium pesto:

  • 2 cups nasturtium leaves, packed in (and washed)
  • 1 handful nasturtium flowers
  • 1 to 2 cloves garlic
  • 1/2 cup walnuts
  • 1/2 lemon, juiced
  • 3/4 cup olive oil
  • 1/8 teaspoon salt, or to taste
  • Black pepper, freshly ground

Steps

Nasturtium Pesto

  1. Prepare the leaves and flowers. Wash and dry them. If the leaves are large, tear them in half.
  2. Place the leaves, flowers, garlic and walnuts to the blender. Pour in the olive oil and add the Parmesan cheese. Blend until a smooth mixture is formed. This is the pesto.
  3. Transfer the pesto to the serving bowl. Place nasturtium flowers on top for decoration. Allow guests to help themselves, either for pasta topping or as a spread on crusty bread, raw vegetable pieces or crackers.

Cream Cheese Nasturtium Pesto

  1. Place the cream cheese into the blender. Add the nasturtium leaves and paprika. Blend to form a smooth paste. This forms the pesto.
  2. Transfer the nasturtium pesto to a bowl. Garnish with the nasturtium flowers.
  3. Serve. Place in the center of the table and let diners help themselves to it, either for pasta topping or as a spread on crusty bread, raw vegetable pieces or crackers.

Vegan Nasturtium Pesto

  1. Place the nasturtium leaves into the food processor. Add the nasturtium flowers, garlic, walnuts, lemon juice and olive oil as well.
  2. Process until a smooth paste forms. Add the salt and pepper to taste. This forms the pesto.
  3. Transfer the pesto to a serving bowl. When serving, add more nasturtium flowers for garnish.
  4. Serve. Place in the center of the table and let diners help themselves to it, either for pasta topping or as a spread on crusty bread, raw vegetable pieces or crackers.

Tips

  • For each recipe, pick healthy-looking leaves which have no blemishes.
  • If you don't want to add flowers, this is fine. In fact, this pesto can be made even before the nasturtiums begin to flower.
  • If not using immediately, place the pesto into a jar with lid, keep refrigerated for up to two weeks for the nasturtium pesto and vegan pesto, and a few days for the cream cheese pesto.
  • For the non-vegan recipes, you could replace with vegan non-dairy ingredients and still use these recipes.
  • It's a good idea to let guests know it's something a little less well known than basil pesto.

Things You'll Need

  • Blender or food processor
  • Spatula or other item for scraping and transferring the pesto
  • Bowl or container for serving pesto

Sources and Citations

You may like

Retrieved from "https://kipkis.com/index.php?title=Make_Nasturtium_Pesto&oldid=294958"