- 4 cups nasturtium leaves
- 1 cup nasturtium flowers
- 1/2 C. olive oil
- 5 garlic cloves
- 1 cup roasted walnuts
- 1 cup yellow sweet bell pepper
- salt and pepper to taste
- (optional: 1 cup. Parmesan)
Nasturtiums are an edible trailing flower in vibrant colors of yellow, orange, and red. They grow and re-seed very well in my front yard garden, so I’ve had them available for years. The flowers taste a bit peppery, similar to arugula, so I have always used them in green salads and to top potato salads. They add a “wow” factor! For the first time this year, I decided to also try using the green leaves in my cooking. Great success! I highly recommend you try using your nasturtium leaves, if you haven’t already.
First I made a pesto. (See ingredients at top of page). Put all ingredients into a large food processor and blend for about 1 minute, or until evenly pureed. Add more oil as needed to smooth it out.
This pesto is great with noodles, or on a savory toast like bruschetta.
Since I was attending a barter the next day, I decided to make several other items with my nasturtium leaf pesto, for variety.
I divided my pesto into 1/2 cup portions.
I made a cream cheese spread with some of it. I added two 8 ounce rectangles of cream cheese to my food processor and then added back 1/2 cup of pesto and a few small yellow bell peppers. Puree. This was delicious over crackers.
Lastly I made a butter spread. I added two 1/2 cup sticks of real butter, 1/2 cup pesto, and a few small red sweet peppers. Puree. This was marvelous over rice and would also be good with noodles, or any other cooked grain, or over bread/toast.
The rest of the pesto I put into two small jars.
I offered samples at the barter I attended and these items were all spoken for within minutes. They were spicy, unique, and beautiful.