Yield: 2 cups

Nasturtium Pesto

Nasturtium pesto

Nasturtiums are often seen as an ornamental flower in the garden, and sometimes even as a weed with how prolific it is, but it's actually a highly nutritious leafy green that can be turned into pesto!

Prep Time 15 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.
  3. 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.
  4. Blend all the ingredients until the mixture is smooth.
  5. Ladle the pesto into small jars, refrigerate, and enjoy! It should keep for up to two weeks.

Notes

Nasturtiums are highly beneficial in the garden for being natural aphid traps, so you’ll want to make sure you’re not harvesting a colony of aphids along with them!

Nutrition Information:

Yield:

32

Serving Size:

1 tablespoon

Amount Per Serving: Calories: 138Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 3mgSodium: 64mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

Nutrition information isn’t always accurate.

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