Nasturtium Pesto: A Bold, Garden-Fresh Recipe
If you have some nasturtium growing in your garden and are wondering how to use it, this nasturtium pesto is the perfect recipe to try. It’s a bold, peppery twist on a classic. Creamy, fresh, and bursting with flavor, this pesto is ready in just 10 minutes. Spread it on toasted bread, toss it with pasta or zucchini noodles, serve it as a dip for veggies or meatballs, or just enjoy it by the spoonful. It’s that good!
Equipment
- food processor or immersion blender
Ingredients
- 3 cups packed nasturtium leaves and flowers
- ½ to ¾ cup extra virgin olive oil
- ½ cup almonds or other nuts
- ½ cup parmesan cheese shredded, optional
- ½ cup basil leaves optional
- 2-3 cloves garlic
- ½ tsp salt
Instructions
- Gather and prepare all your ingredients. Remove any stems from the nasturtium and basil, then wash and dry the leaves and flowers if needed. Peel the garlic and grate the Parmesan cheese.
- In a food processor or large jar, combine 3 cups of nasturtium leaves, ½ cup of basil (if using), 2–3 cloves of garlic, ½ cup of almonds, ½ teaspoon of salt, and ½ cup of olive oil. If all the nasturtium leaves don’t fit at once, start with half, then add the rest as you blend.
- Blend until smooth. If needed, drizzle in a little more olive oil and continue blending until the pesto reaches a creamy consistency.
- Add ½ cup of Parmesan cheese and pulse briefly to incorporate. Taste and adjust the salt, if needed.
Notes
If you don't have any basil, use more nasturtium leaves for a bolder pesto. You can also omit the parmesan cheese for a dairy-free option.
Storage: transfer the pesto to a clean, airtight jar or container. Store in the refrigerator for 5–7 days, adding a thin layer of olive oil on top to help preserve freshness.
For longer storage, freeze in ice cube trays or small jars, then transfer to a freezer bag (it will keep for up to 9 months).