Recipe: Nasturtium Pesto

July 1, 2021


What is Nasturtium? I, too, was unfamiliar with this name until just a few months ago. As soon as I discovered it though, I immediately went and got some for my backyard! Nasturtium is a very easily grown plant in which all the leaves, stems, and flowers are edible. Honestly, before I knew this, I just thought it looks super cute... with its perfectly rounded leaves resembling mini lily pads, beautiful vibrant flowers in shades of marigold, orange and red, and some varieties even have variegated leaves! Not only is Nasturtium visually stunning, it is highly nutritious too. The leaves are high in vitamin C, iron and other minerals and the flowers are rich in vitamins B1, B2, B3 and C and also contain manganese, iron, phosphorus and calcium. Taste wise, it's peppery (kinda like arugula) and a little mustardy, perfect for salads and pesto. Speaking of pesto, that is what I'll be showing you how to make today on this recipe post!

- 2 cups Nasturtium leaves and flowers
- 1 cup pine nuts
- 1 cup shredded parmesan cheese
- 4 cloves of garlic
- 1 cup olive oil
- Pinch of salt

1. Soak leaves and flowers in a bowl of cold water and wash them thoroughly.
2. Put all ingredients in a blender and blend until smooth.

* Drizzle more olive oil if the mixture is too thick. Add more pine nuts or cheese if it's too thin.
* Serve pesto over pasta, sandwiches, or omelettes!
* Pesto can be stored in the fridge for up to a week!


Post a Comment

© it's not her, it's me. - Los Angeles Fashion Lifestyle Travel Blog. Design by Fearne.