Nasturtium Pesto
Bright, peppery, and delightfully unique, Nasturtium Pesto is a vibrant twist on the classic Italian sauce, perfect for adventurous foodies and garden enthusiasts alike. This quick, no-cook recipe combines the slightly spicy bite of nasturtium leaves and the floral notes of their delicate blossoms with fresh basil, savory Parmesan cheese, garlic, and rich olive oil for a gourmet spread bursting with flavor. Whether you use pine nuts or walnuts, the addition of toasted nuttiness brings depth to the blend, while a squeeze of lemon juice balances it with a zesty finish. Ready in just 10 minutes, this bold nasturtium pesto is perfect for tossing with pasta, slathering on rustic bread, or drizzling over roasted vegetables. Plus, it’s an ideal way to showcase edible flowers and add a touch of elegance to your table.
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Recipe Information
Ingredients
- 2 cups Nasturtium leaves
- 0.5 cups Nasturtium flowers
- 0.5 cups Fresh basil leaves
- 2 pieces Garlic cloves
- 0.25 cups Pine nuts or walnuts
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and pat dry the nasturtium leaves, flowers, and basil leaves.
Peel the garlic cloves and roughly chop them to make processing easier.
In a food processor, add the nasturtium leaves, nasturtium flowers, basil leaves, garlic, and pine nuts or walnuts.
Pulse the mixture until everything is coarsely chopped and combined.
Add the grated Parmesan cheese, lemon juice, salt, and black pepper to the processor, then blend until the mixture forms a paste.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may use slightly more or less olive oil as needed.
Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
Transfer the pesto to a clean jar or airtight container. Store in the refrigerator for up to one week.
Serve the nasturtium pesto with pasta, spread on crusty bread, or use as a topping for grilled or roasted vegetables.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
