– 4 cups packed nasturtium leaves – 2 cups packed nasturtium flowers – 1 1/2 cups olive oil – 5 cloves garlic – 1 to 1 1/2 cups walnuts – 1 to 1 1/2 cups shredded Parmesan cheese
Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too.
Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.
Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. I like my pesto extra nutty and extra cheesy, so I use the full 1 1/2 cups for each ingredient.
Blend all the ingredients until the mixture is smooth.