Nasturtium Pesto Recipe
Technically if it’s not made with basil, is it really pesto? I say yes! This is my nasturtium pesto recipe that replaces basil with nasturtium leaves. It’s winter’s pesto as I like to call it.
This is the easiest recipe and can be changed to your preferences completely. The basis of all pesto recipes is these ingredients: the greens, parmesan (or pecorino), olive oil, salt, garlic, nuts (pine nuts commonly).
You just grab all the ingredients, put them in a food processor, drizzle in the olive oil, and voila! That is it. I’ll hold for applause.
Next time you’re craving that garlicky and buttery green yumminess in the dead of winter, go for this pesto recipe!
For nasturtium leaf harvest, simply pinch off the large round leaves, trying to minimize the stems that get in. Don’t worry though, those are edible. I like to mix large and small leaves for varied flavor since nasturtium leaves and flowers are a touch spicy in a peppery way.
- 1 cup nasturtium leaves
- 1/2 cup parmesan cheese
- 1-2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup olive oil, give or take – mostly drizzled in
- Pinch of salt – teaspoon of salt
Place all of your ingredients into a food processor, except the olive oil. Put 2 tablespoons of olive in, then slowly start to pulse the food processor, drizzling the rest of your olive oil in from the top. Once it gets to your desired consistency, enjoy!
I like my pesto a little on the creamy/oily side so that it’s more like a dressing, so I add more olive oil. I also go for around 2 garlic cloves to make it really garlicky.
For another excellent nasturtium recipe, consider making capers from the seeds! Recipe HERE.